Thai Curry Sweet Potato Soup with Scallops

Directions Print

1. Place the sweet potato soup bag in large pot of water bring to a boil and lower to a simmer until heated all the way through.
2. Season the scallops with the Smoky Chipotle Herbs De Provence and sear in a hot pan 2 minutes each side.
3. To plate place 6 ounces of the soup in a bowl and then top with the seared scallops. Squeeze fresh lime juice to taste and garnish with the small diced tomatoes and micro greens.