Here’s an absolutely delicious soup from my recipe blogger friends at MediterrAsian.com. It’s smooth and creamy without being heavy (because it uses coconut milk instead of cream), and it has lots of beta carotene and fiber.
“Thai-spiced” here means flavorful, not spicy.
The recipe calls for 8 oz. of coconut milk, plus a little more for garnish. The can had 13.5 oz. What was I going to do with a half-cup of leftover coconut milk? I just threw it all in.
The original recipe calls for chopped cilantro on top. We don’t like cilantro, so we used chopped scallions. You could also use chives or parsley. And I whizzed it with an immersion blender. I used chopped cashews on the top, but then I noticed that the MediterrAsian folks used whole cashews for garnish. I also had roasted salted cashews on hand so I used those, and the soup was not at all salty, so if that’s what you’ve got, I say use ’em!.
Ingredients:
1 Tbs. peanut oil
2 scallions, roughly chopped
3 cloves garlic, chopped
1½ Tbs. Thai red curry paste
28 oz. (800g) sweet potatoes, peeled and cubed
5 cups chicken or vegetable stock
1 cup coconut milk, plus 4 Tbs. for garnish
½ cup roasted unsalted cashews, plus extra for garnish
3 Tbs. fish sauce
2 tsp. brown sugar
1 Tbs. lemon juice
1 Tbs. finely chopped cilantro for garnish (or parsley or scallion or chives)
Directions:
Heat the oil in a large saucepan over medium heat. Add the scallions and cook, stirring occasionally, for 2 minutes. Add the garlic and curry paste and cook, stirring constantly, for 1 minute.
Add the sweet potato, stock, coconut milk, cashews, fish sauce and brown sugar, stir to combine, and bring to a boil.
Reduce the heat to low and simmer, covered, for 15 to 20 minutes, until the sweet potatoes are very soft. Remove from the heat and cool a little.
Puree the soup until smooth in two batches in a blender or food processor, or use an immersion blender.
Return to the pot to reheat, and stir in the lemon juice.
Serve in bowls with a swirl of the reserved coconut milk, and garnish with cilantro (or parsley, scallion or chives) and reserved cashews.
Serves 4 to 6
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