- Prep time 15 minutes
- Total time 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion, stirring, until softened, about 5 minutes. Add sweet potatoes, garlic, ginger, coriander seeds and curry paste; cook for 1 minute. Add coconut milk and broth; bring to boil.
Reduce heat; cover and simmer just until sweet potato is fork-tender, 25 to 30 minutes. Season with salt.
In blender or food processor, purée mixture until smooth, adding more broth if necessary for desired consistency. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)
Divide hot soup among bowls. Top with sprinkle of Dukkah. Garnish with fresh cilantro and drizzle with lime juice.
Dukkah
In small skillet, combine 1⁄4 cup each hazelnuts and almonds, 2 tbsp sesame seeds, 1⁄2 tbsp each sunflower and cumin seeds, and 3⁄4 tsp fennel seeds; cook over medium heat, stirring, until fragrant, 3 to 5 minutes. Remove pan from heat. Stir in 1⁄2 tbsp ground coriander and 1⁄4 tsp each paprika, ground cardamom and salt. Transfer to food processor; pulse until mixture is consistency of bread crumbs. Makes about 3⁄4 cup.
Nutritional facts PER SERVING WITH 1 TBSP DUKKAH: about
- Calories 450
- Total fat 23 g
- Saturated fat 8 g
- Cholesterol 0 mg
- Sodium 710 mg
- Total carbohydrate 55 g
- Fibre 8 g
- Sugars 21 g
- Protein 6 g
- Iron 3.5 mg
