This sweet soup was served recently to The First Family!
- 1 29oz can Bruce’s Cut Yams
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (2 inch) piece fresh ginger root, thinly sliced
- 1 tablespoon red curry paste
- 1 (15 ounce) can unsweetened coconut milk
- 3 cups vegetable broth
- 3 1/2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1 tablespoon toasted sesame oil
- 1/2 cup chopped fresh cilantro
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Open and drain the syrup from the 29oz Bruce’s Cut Yams. Add to the soup. Blend with a stick blender or puree using a food processor. Cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
Prep Time: 10 Min
Cook Time: 5 Min
Ready In: 15 Min
5 C all purpose flour
2 Tbls baking powder
2 tsp salt
2 tsp cinnimon
1/2 tsp nutmeg
2/3 C butter
1 large can(1# 13oz) can of Bruces sweet potato drained and mashed.
1 1/2 C milk
In a large bowl combine the flour, baking powder, salt, cinnamin,and nutmeg. Cut in the cold butter til it resembles coarse crumbs. In another bowl combine the mashed sweet potatoes and milk. Add to the crumb mixture just til combined. Turn onto a floured surface, knead 8-10 times. Roll to 1/2 inch thick and cut with 2 inch biscuit cutter. Place on ungreased baking sheet. Bake at 425 degrees for 18-20 minutes til golden brown. Remove to wire racks and serve warm.
Prep time: 20 minutes
Cook time: 18-20 minutes