Thai sweet potato bisque with parmesan crostini | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 cup (250 mL) chopped yellow onion
• 2 cloves fresh garlic, chopped
• 1 to 1 1/2 inches (2.5 to 3.8 cm) fresh ginger root, finely chopped
• 4 medium sweet potatoes, peeled and cubed
• 3 carrots, peeled and cut into 1/2-inch (5-cm) pieces
• 1 small chile pepper or jalapeño, chopped
• 4 cups (1L) sodium reduced vegetable broth
• 1/2 cup (125 mL) light coconut milk
• 2 tbsp (25 mL) fresh lime juice
• 1/2 tsp (2 mL) curry powder
• 1/4 tsp (1 mL) ground red pepper
• 14 oz (400 g) extra firm tofu, cubed
• 1/4 cup (50 mL) cilantro, chopped
• 1 1/2 tbsp (22 mL) canola oil
• 3 cloves garlic, minced
• 10 slices fresh, crusty whole-wheat bread or baguette
• 2 tbsp (25 mL) Parmesan cheese