As with most of my soups, this one was again a result of leftovers I needed to use up. And as always, those soups often turn out to be the most delicious! I had a lot of lean pork shoulder I whittled off a bone for my foundation. I had two smallish baked sweet potatoes in the refrigerator. I always have homemade pork stock on hand in my freezer, as I save broth from all roasted pork. Then I just started adding ingredients I know to be delicious in Indonesian curries and a tasty, filling soup was the result.
This soup is not suitable until Atkins Pre-Maintenance or Maintenance. It is perfectly suited for Paleo and Primal diners. You can reduce the carbs a bit (4.74 net carbs) by using only 1 small sweet potato or about 1/3 c. flesh.
INGREDIENTS:
2 oz. onion, sliced
1 T. coconut oil
1 lb. cooked, lean pork, chopped
1/2 tsp. fresh ginger root, minced
1 clove garlic, minced
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/2 tsp. dried lemon grass (or 1 small stem fresh, chopped, if available)
1/4 tsp. salt
Dash black pepper
1 13.5-oz. can coconut milk
3 c. homemade pork (or chicken) broth
2 c. water
1/4 tsp. Thai red curry paste
2 small baked sweet potatoes (about 3/4 c. flesh yield) [use less to lower carbs]
1/2 c. fresh cilantro, chopped
DIRECTIONS: Bake the sweet potatoes until done. Heat coconut oil in a large soup pot and saute union until it begins to brown. Add garlic and pork and saute a couple minutes. Split the sweet potatoes with a knife. Using a fork, mash the flesh and scoop it out and add to the soup pot. Add to the pot the following: garlic, ginger, all spices, lemon grass, coconut milk, broth, water and Thai curry paste (if using). Stir well. Bring to a boil, lower to a simmer and cook about 5-10 minutes to allow flavors to meld. Add cilantro and cook 1-2 minutes. Using either a stick blender, or transferring to a blender in small batches, pulse a couple times to reduce to a not-quite-smooth soup. Serve garnished with a 1-2 cilantro leaves and serve.
NUTRITIONAL INFO: Makes six 1¼-cup servings, each contains:
294 cals, 20 g fat, 6.73 g carbs, 0.45g fiber, 6.33g NET CARBS, 21 g protein, 262 mg sodium
Buttoni's Low-Carb Recipes 