Thai Coconut Sweet Potato Soup w/ Cilantro Peanut Pesto
Author: 
Recipe type: Vegan Soup
Cuisine: Thai
Serves: 6
 
Easy and delicious Vegan soup packed with flavor. Don't puree too much!
Ingredients:
  • 2 Sweet Potatoes, peeled and rough chopped
  • 1 Large Onion, diced
  • 3 Carrots, diced
  • 2 Stalks Celery, diced
  • 2 Leeks, white parts only, sliced
  • 2 Garlic Cloves, minced
  • 1 T. Fresh Ginger, minced
  • 1 Stalk of Lemongrass, lightly smashed with hand
  • 1 or 2 cans of Coconut Milk, depending on your taste
  • 1 small can of Veg Stock
  • 1 Thai Red Chili, Minced (optional) or Thai Red Chili Paste
  • 1 T. Coriander Seed, smashed with Mortar & Pestle
  • 1 T. Black Peppercorns, smashed with Coriander Seed
  • Salt to Taste
  • 1 T. Coconut Oil, for roasting sweet potato
  • 1 Lime, squeezed
  • 1 T. Soy Sauce
  • 1 T. Honey
Method:
  1. Preheat oven to 375°
  2. Toss sweet potato with coconut oil, smashed coriander and peppercorns, and salt. Roast for 30 to 45 mins. or until tender.
  3. Toss rest of ingredients (except lime, soy sauce, and honey) in a pot and simmer until sweet potatoes are done.
  4. When sweet potatoes are done, take lemongrass out of the pot and discard. Toss the sweet potatoes in and puree with a stick blender or with a food processor.
  5. Adjust seasoning to taste. Too thick? add more coconut milk or veg stock. Add lime juice, soy sauce, and honey now and adjust to taste.
  6. Top with a spoon of Cilantro Peanut Pesto (recipe to follow) and Enjoy!
Recipe by Food + Chef at http://foodpluschef.com/2016/thai-coconut-sweet-potato-soup-with-cilantro-peanut-pesto/