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Sweet Potato Curry Noodle Soup


Sweet Potato Curry Noodle Soup

I love sweet potatoes for so many reasons but this beautiful orange color is definitely one of them!

I was initially thinking about making sweet potato soup, but then along the way I decided to add curry, and then noodle. Oh, and at the last minute in the fridge I saw some left over cilantro tofu Terry had bought at a local Co-cop deli, and it went into my bowl, too.

So, this is the final result.

A big bowl of sweet and spicy deliciousness!

Sweet Potato Curry Noodle Soup

sweet potato curry soup
- canola oil
- 2 cloves garlic, chopped
- 1/2 onion chopped
- 2~3 cups cubed sweet potato
- 3~4 cups water
- 1~2 teaspoons Thai red curry paste
- 1/2~1 tablespoon cane sugar
- salt and pepper
- Louisiana hot sauce
- white vinegar
cooked rice noodle
chopped scallion
chopped cilantro
sliced radish
tofu steak (optional)

1. Make soup. Cook garlic and onion in oil. Add sweet potatoes and continue to cook for another few minutes.
2. Add water. Boil and then turn down to low heat. Continue to cook until potatoes are cooked through.
3. Puree the vegetables using a hand blender until smooth.
4. Add curry paste, sugar, salt, pepper, hot sauce, and vinegar (start with a splash and then add little by little until it achieves your desired flavor).
5. Serve soup with noodle, scallion, cilantro, and radish. Add tofu steak if you have any.










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