Here’s a recipe for something a little different! It comes from the MediterrAsian.com blog.
I confess I used salted roasted cashews — and the soup was a little on the salty side. So use unsalted it you can, especially if you don’t like a lot of salt.
I also confess I used the whole can of coconut milk because I didn’t have anything planned to use the remaining amount after I used a cup and saved a little for garnish. I don’t think this was a bad thing. The soup was really tasty!
I pureed the soup using an immersion blender. It worked great on the sweet potatoes but it was hard to get every last cashew ground up this way. Using a blender or food processor might be a little messier, but it would probably do a better job.
If you don’t have cilantro or don’t like the taste, use a little parsley for garnish.
Ingredients:
1 Tbs. peanut oil
2 scallions, roughly chopped
2 cloves garlic, chopped
1½ Tbs. Thai red curry paste
28 oz. sweet potatoes, peeled and cut into cubes
5 cups stock: vegetable or fake chicken
1 cup coconut milk, plus 4 Tbs. for garnish
½ cup roasted unsalted cashews, plus extra for garnish
3 Tbs. fish Suce
2 tsp. brown sugar
1 Tbs. lemon juice
1 Tbs. fresh chopped cilantro for garnish
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 stock, sweet potato, coconut milk, cashews, fish sauce and brown sugar, stir to combine and bring to a boil.
Reduce the heat to medium and simmer, covered, for 15 minutes. Remove from the heat and allow to cool a little.
Puree the soup in two batches in a blender or food processor until smooth. Return to the saucepan to reheat and stir in the lemon juice.
Serve in bowls with a swirl of extra coconut milk, and garnish with cilantro and reserved cashews.
Serves 6 to 8
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