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Spicy Sweet Potato and Coconut Soup
YUMMY! To make it quicker and easier I boiled 4 cups of chicken stock with 2 sweet pots and 1 sweet onion, chunked up, and the sliced ginger. Once the veggies were soft, I used an immersion blender and pureed until creamy. Then added the coconut milk, red curry, salt (I used a little less than 1 tsp) and about 1/4 tsp of cayenne 'cause I like it spicy. SUPER GOOD.
1 user found this review helpful
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Reviewed On:
Dec. 9, 2009
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