I had a version of this Thai coconut sweet potato soup the other day from a restaurant and it was good, but a little boring. I liked what they were trying to do so I figured I would give it a shot. The one thing I didn’t like about their version was that it was pureed too much, almost like baby food, probably in a blender. So, I opted for the food processor and changed things up with the ingredients to suit my taste. Try this out or change it up to your taste… Enjoy!
- 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
- Preheat oven to 375°
- Toss sweet potato with coconut oil, smashed coriander and peppercorns, and salt. Roast for 30 to 45 mins. or until tender.
- Toss rest of ingredients (except lime, soy sauce, and honey) in a pot and simmer until sweet potatoes are done.
- 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.
- 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.
- Top with a spoon of Cilantro Peanut Pesto (recipe to follow) and Enjoy!
- 1 bunch of Cilantro, most of the stems removed
- Handful of Roasted Peanuts
- 2 T. Peanut Oil
- 1 Lime, Squeezed
- Salt to taste
- Toss the cilantro, oil, and peanuts in the food processor and pulse lightly.
- Add lime juice and salt to taste