![\"49\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/11\/49.jpg\")
<\/a><\/p>\nSweet Potato Curry Noodle Soup<\/strong><\/p>\n I love sweet potatoes for so many reasons but this beautiful orange color is definitely one of them!<\/p>\n <\/p>\n 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.<\/p>\n So, this is the final result.<\/p>\n A big bowl of sweet and spicy deliciousness!<\/p>\n sweet potato curry soup 1. Make soup. Cook garlic and onion in oil. Add sweet potatoes and continue to cook for another few minutes. \u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u30ab\u30ec\u30fc\u30cc\u30fc\u30c9\u30eb<\/strong><\/p>\n \u30a2\u30e1\u30ea\u30ab\u3067\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u547c\u3070\u308c\u308b\u7518\u3044\u304a\u828b\u3002<\/p>\n \u7dba\u9e97\u306a\u30aa\u30ec\u30f3\u30b8\u8272\u3092\u6d3b\u304b\u3057\u3066\u30b9\u30fc\u30d7\u306b\u3057\u3088\u3046\u3068\u601d\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u6700\u5f8c\u306b\u306a\u3063\u3066\u3001\u30a2\u30b8\u30a2\u30f3\u306a\u30ab\u30ec\u30fc\u5473\u306b\u3059\u308b\u3053\u3068\u306b\u3002<\/p>\n \u7518\u304f\u3063\u3066\u8f9b\u3044\u306e\u304c\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u30bf\u30a4\u306e\u30ec\u30c3\u30c9\u30ab\u30ec\u30fc\u30da\u30fc\u30b9\u30c8\u3067\u8f9b\u304f\u5473\u4ed8\u3051\u3057\u3066\u3001\u3055\u3089\u306b\u30cc\u30fc\u30c9\u30eb\u3082\u5165\u308c\u3061\u3083\u3044\u307e\u3057\u305f\u3002<\/p>\n \u6c7a\u3081\u624b\u306f\u3001\u3061\u3087\u3063\u3074\u308a\u9162\u3092\u6700\u5f8c\u306b\u5165\u308c\u308b\u3053\u3068\u3002<\/p>\n \u304d\u308a\u308a\u3068\u5473\u304c\u5f15\u304d\u7de0\u307e\u308a\u307e\u3059\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Sweet Potato Curry Noodle Soup I love sweet potatoes for so many reasons but this beautiful orange color is definitely one of them!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,12,20,28,29],"tags":[],"class_list":["post-37764","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-soup","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37764"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37764\/revisions"}],"predecessor-version":[{"id":37805,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37764\/revisions\/37805"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– canola oil
\n– 2 cloves garlic, chopped
\n– 1\/2 onion chopped
\n– 2~3 cups cubed sweet potato
\n– 3~4 cups water
\n– 1~2 teaspoons Thai red curry paste
\n– 1\/2~1 tablespoon cane sugar
\n– salt and pepper
\n– Louisiana hot sauce
\n– white vinegar
\ncooked rice noodle
\nchopped scallion
\nchopped cilantro
\nsliced radish
\ntofu steak (optional)<\/p>\n
\n2. Add water. Boil and then turn down to low heat. Continue to cook until potatoes are cooked through.
\n3. Puree the vegetables using a hand blender until smooth.
\n4. 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).
\n5. Serve soup with noodle, scallion, cilantro, and radish. Add tofu steak if you have any.<\/p><\/div>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"