One can eat Diabetic Potato Soup hot or chilled.
This soup is so easy to make and you will find the taste well worth the slight effort taken.
- 1 tsp. light olive or cooking oil
- 1 large brown onion, roughly chopped
- 2 cloves garlic, crushed
- 1 tsp. red curry paste
- 700g / 1 ½ pounds of orange-fleshed sweet potato, peeled, diced
- 2 cups salt reduced vegetable or chicken stock
- 250ml / 1 cup coconut flavoured evaporated skim milk (made by adding 1 tsp. of coconut essence to 1 cup of evaporated skim milk)
- ½ cup of chopped fresh coriander leaves to serve
- ½ cup of chopped fresh thai basil leaves to serve
- 1 lime, quartered, to serve
- Heat olive oil in a heavy-based saucepan over a low-medium heat. Add onion and garlic and cook until softened. Then add curry paste, stir and cook gently until fragrant.
- Add sweet potato and stock (add a little water if needed to completely cover potato). Cover with lid and bring to boil.
- Lower heat and simmer for around 20 minutes until sweet potato is soft.
- Allow the potato soup to cool slightly, before blending. Blend with a hand blender, then slowly stir in evaporated skim milk bit by bit so you can control the consistency. (Note, you don’t wait to boil the evaporated milk or it will separate.)
- Serve diabetic potato soup topped with herbs and accompanied by a wedge of lime for squeezing.
- Personally I prefer eating this potato soup hot, however in summer it makes a refreshing start eaten cold with a cold main course.