curried sweet potato shooters

Coconut milk gives this elegant chilled soup an exotic flair.
Prep Time
5 mins
Ready in
10 mins
Ingredients (Serves 10)
  • 2 baked sweet potatoes
  • 1 tablespoon of curry powder
  • 1/4 cup each of milk
  • 1/4 cup each of unsweetened coconut milk
  • salt and pepper
  • chives
  • Scoop out the flesh from 2 baked sweet potatoes, and discard the skins.
  • Place in a blender with curry powder and 3⁄4 cup each of milk and unsweetened coconut milk.
  • Blend on high for about 10 seconds, until the mixture is smooth and uniform.
  • Season to taste with salt and pepper, then chill.
  • When ready to serve, divide among 10 shot glasses or sake cups and garnish with minced chives.
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