I love early winter. This is a perfect time of year for soups. Yum. If you like curry, you are in for a mouth watering treat here. This soup is a perfect starter or just fine by itself. I love this recipe because its ingredients are so easy to find especially at this time of the year.
Prep time: 10 minutes
Cook time: 1 hour
- 2 large Japanese sweet potato
- 2 medium sized winter squash
- 1 28oz can of crushed tomatoes.
- 1 13.5oz can of coconut milk
- 1 pound tilapia filet
- 6 cloves garlic
- 1 small ginger root
- 1 small onion
- Dash of cayenne pepper
- Dash of salt
- 1 tbsp extra virgin olive oil
Peel and mince ginger root and onion. Smash the garlic. Heat a large saucepan over medium heat, add the olive oil, ginger, onions and garlic. Saute until onions are translucent. Add crushed tomatoes, coconut milk, cayenne pepper and salt to taste. Bring to a boil then lower heat and cook for 15 minutes. Turn off fire and let cool. Cut tilapia fillet into desired size. Rinse and set aside.
While curry is stewing, peel sweet potatoes and cut into cubes, rinse well in cold water. Cut squash into cubes and set aside. In a large saucepan, add potatoes, dash of salt and enough water to cover the top of the potatoes. Cover and bring to a boil. Cook until soft, about 10-15 minutes.
Once cool, transfer the curry to a blender or food processor. Blend until smooth. Return to pot. Add tilapia fillet, cover, bring to a boil. Then add cooked sweet potatoes, squash. Cover and simmer for 15 minutes.