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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.

Winter Issue - 2003-2004

Curried Sweet Potato Bisque
by Lauren Klatsky

Serves 6-8

2 Tablespoons vegetable oil
1 cup onion, chopped
1 Tablespoon fresh ginger root, grated
1 Tablespoon curry powder
2 small carrots, peeled and chopped
2 medium-sized Garnet yams (about 1 - 1-1/4 pounds), peeled and cut into 1" cubes
2 Tablespoons white rice
4 cups vegetable broth
One 5.5 oz. can coconut milk (about 3/4 cup)
1/4 cup orange juice
salt and pepper, to taste
1/2 cup toasted coconut flakes
1/4 cup fresh cilantro leaves, chopped

1. Heat oil in soup pot over medium-high heat and add on- ions. Cook, stirring occasionally, until onion is soft and translucent, 5-7 minutes. Add ginger and curry powder and cook, stirring, another minute.

2. Add carrots and cook 2-3 minutes. Add yams, rice and vegetable broth. Bring to a boil, reduce to a simmer, and cook, partially covered, until vegetables are soft, about 15 minutes.

3. Puree soup in a blender until completely smooth and re- turn to pot.

4. Stir in coconut milk and orange juice. Reheat to serving temperature and season with salt and pepper to taste.

5. Serve soup immediately garnished with toasted coconut flakes and chopped cilantro.

Return to Winter Issue - 2003-2004

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