How to make it

  • Heat the oil in a large saucepan over medium-high heat. Sauté the onion, shallot and carrots until the onion is translucent, about 3 minutes.
  • Add the garlic and continue cooking until the mixture is orange and the onion is soft, 4 minutes more.
  • Mix in the chili paste and ginger, and cook until they are fragrant, about 30 seconds.
  • Add the sweet potato and chicken broth. Pour in 1 1/2 cups water. Bring to a boil, reduce the heat to a simmer, cover and cook 20 minutes, or until the carrots and sweet potato are very soft. Let sit to cool slightly.
  • Purée the soup in a blender or food processor until creamy.
  • Add the coconut milk and lime juice. Whirl just until blended.
  • Season the soup to taste with salt and pepper.
  • For “shooters,” serve in small glasses. Garnish each serving with a thin lime wedge or a grating of lime zest.
  • Per 1-cup serving: 117 calories, 5 g. total fat (3 g. saturated fat), 17 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 253 mg. sodium.

Reviews & Comments 2

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  • jdmwwh 4 years ago
    This says it serves 20,000+ people! How many does it serve if served in a shot glass? Thanks.
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    " It was excellent "
    juels ate it and said...
    Cool recipe for the fall parties! Love the ingredients here, too, sounds yummy!
    Was this review helpful? Yes Flag

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