Thai One On

So I said I'd share the soup recipe and after eating the soup again for supper tonight, which tasted just as good as the first day, here are the cast of characters:

2 tsp butter or olive oil

1 cup each chopped onions and red pepper

3/4 cup chopped celery

2 tsp minced garlic

4 cups peeled, cubed sweet potatoes (about 2 large)

1 tbsp grated ginger root

3/4 tsp each ground cumin, ground coriander and curry powder

1/4 tsp ground cinnamon

2 cups chicken broth

1 can (14oz/398ml) light coconut milk

1/2 tsp salt

1/4 tsp freshly ground pepper

3 tbsp each chopped fresh cilantro and fresh basil leaves

2 tbsp light peanut butter

1 tbsp brown sugar (which I just realized I forgot to add to mine oops)

1 tbsp freshly squeezed lime juice

1 lb (454g) cooked medium shrimp, tails removed (thaw first if using frozen)

And now here's what you do with all that yummy goodness:

Heat butter/olive oil in large soup pot over medium heat. Add onions, red pepper, celery and garlic. Cook and stir until veggies start to soften, about 4 minutes.

Stir in sweet potatoes, ginger root, cumin, coriander, curry powder and cinnamon. Cook and stir for 30 more seconds. Add broth, coconut milk, salt and pepper. Bring soup to a boil. Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.

Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar, and lime juice. Mix well. Add shrimp and heat for about 2 more minutes, just until shrimp is hot.

Makes 6 servings

239 calories, 8.2 g total fat, 3g fibre

If you make this, let me know what you think of it. Oh and be like me and just slop it in the bowl, I'm losing marks for presentation. Oh well, at least it tastes good.