Spicy Sweet Potato and Coconut Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe is the epitome of all the things Thai food is known for – a perfect marriage of flavour, texture and heat. Keep the pesto separate if serving to a group, so that everyone can alter the heat to their preference. Ingredients:
4 ounces unsalted peanuts, lightly toasted |
4 garlic cloves, chopped |
2 tablespoons finely grated fresh ginger |
2 serrano peppers (seed if less heat is desired) or 2 thai chiles, minced (seed if less heat is desired) |
1 cup chopped cilantro |
1/4 cup fresh mint |
2 tablespoons low sodium soy sauce |
1/2 tablespoon toasted sesame oil |
2 tablespoons lime juice |
1 lime, zest of |
1 tablespoon brown sugar |
1 teaspoon coconut oil |
1 teaspoon toasted sesame oil |
1 large onion, chopped |
2 cups vegetable stock |
1 2/3 cups coconut milk (one 13.5 oz can) |
1 2/3 cups water (use the can to measure) |
1 cup cauliflower floret |
1 1/2 lbs sweet potatoes, peeled, chopped and roasted |
Directions:
1. Pesto:.
2. In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
3. Soup:.
4. In a large pot, heat the oils over medium heat and add the onion.
5. Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
6. Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
7. Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
8. Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.
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