We partnered with Chef Mike at beloved local restaurant, Agate Alley’s Laboratory, to create our first Chef Inspired Creation – a delectably delicious, subtly sweet, and satisfyingly spicy Coconut Curry Soup with Fried Sweet Potato Garnish! It’s quick and simple to make, so you’ll be impressing your guests and enjoying your dinner in no time!
Coconut Curry Soup
1 Medium yellow onion, diced
1 Tbsp yellow curry paste
4 cups So Delicious® Dairy Free Original Coconut Milk
2 Zucchini, diced
2 Tbsp raw, organic cane sugar
1 tsp white vinegar
1 tsp Yellow curry powder
Salt to taste
Sauté onion and curry paste in a 4-quart sauce pot over medium heat. Once onion is transparent, add coconut milk and bring to a slow simmer for five to seven minutes. Add zucchini and simmer for five more minutes. Add sugar, vinegar, and curry powder. Simmer for five minutes and puree. Season with salt to taste. Refrigerate until cold, and top with Fried Sweet Potato Garnish (see directions below). Serve and enjoy!
Fried Sweet Potato Garnish
1 Sweet potato, peeled and julienned
Rinse sweet potato strings well in cold water. Pat strings dry with a paper towel. Fry strings in oil at 350 degrees until crisp. Pat dry with paper towel and serve on top of curry soup.