Strawberry Avocado Salad
10th April 2015
Coconut Seafood Soup
10th April 2015
Ingredients
- 4 tsp organic virgin coconut oil
- 2 cups organic sweet potato peeled, cubed
- 1 cup onion chopped
- 1 stalk lemongrass
- 1 tsp ginger peeled, minced
- 1 tsp curry powder
- 1/2 tsp Himalayan Crystal Salt
- 2 cups water
- cup Fresh Coriander finely chopped
- 1/4 cup large flaked coconut unsweetened
- 1 1/2 cups organic coconut milk
Servings:
Instructions
- Heat 2 teaspoons coconut oil in large saucepan, add sweet potato and onion, saute 5 minutes.
- Trim end off lemongrass, finely chop white end part of stalk just about 1-inch up from the bottom. Add chopped lemongrass, ginger, curry powder and salt to saucepan; saute 1 minute more. Pour in water and cover with lid, cook until sweet potatoes are fork tender about 12 minutes.
- Meanwhile stir coriander and remaining oil in a small bowl, set aside.
- In a small skillet toast coconut over medium heat shaking skillet often until golden all over about 4 minutes, set aside.
- To serve working in batches puree sweet potato mixture in food processor or blender; add pureed mixture back to saucepan, add coconut milk and whisk over medium heat until warmed through. Ladle soup into 4 bowls, add a dollop of coriander and sprinkle with toasted coconut.
- Enjoy!
