in Soup Recipes

Spicy zucchini and sweet potato soup

updated

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Ingredients for 2 servings:

  • 2 tbsp oil
  • 1 m.-large shallot(s), chopped
  • 1 clove(s) garlic, chopped
  • 1 chili pepper(s), pitted and chopped
  • 1 tsp curry powder, hot
  • 300 g zucchini, unpeeled and diced
  • 300 g sweet potatoes, peeled and diced
  • 1 medium-sized red bell pepper, finely diced
  • ½ liter chicken broth
  • 20 cl coconut milk
  • e.g. salt and pepper
  • e.g. lime juice
  • n. B. Coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Asian with coconut milk

Sauté the shallot, garlic, and chili pepper in oil. Stir in the curry powder. After one minute, add the zucchini, sweet potatoes, and bell peppers. Pour in the chicken stock and cook for about 20 minutes. When the vegetables are tender, puree with an immersion blender. Stir in the coconut milk and season with salt, pepper, and lime juice. Garnish the plates with cilantro.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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