Thai Sweet Potato Soup
Recipe type: Soup
Serves: 4
- 2 Tbsp olive oil, divided
- ⅓ cup slivered almonds
- 1 medium shallot, diced
- 1 inch section of ginger root, peeled and grated
- 3 medium cloves garlic, minced
- 2 lbs sweet potatoes, peeled and cut in 1-2 inch cubes
- 4 cups chicken stock (or vegetable stock)
- 1 14-oz can light coconut milk
- 2 Tbsp fish sauce (or 1 Tbsp gluten-free soy sauce or 1 tsp chickpea miso)
- ½ tsp ground cumin
- ½ tsp ground coriander seed
- ¼ tsp cayenne pepper
- ½ tsp salt
- generous grind of black pepper
- 2 Tbsp chopped fresh cilantro plus some leaves for garnish
- In a large pot, heat 1 Tbsp oil over medium high heat.
- Add almonds and toss until browned. Remove to a bowl and allow to cool.
- When cool process in a processor or mini-blender until the almonds form a paste/butter.
- Heat remaining Tbsp oil over medium heat.
- Sauté shallot and ginger about 2-3 minutes until shallot is softened and ginger is aromatic.
- Add garlic and sauté 30 seconds to a minute until aroma comes.
- Add some of stock to about ½ inch depth in pan and scrape bottom of pan with a wooden spatula to release any browned bits.
- Add rest of stock and coconut milk scraping any fat from can into pot.
- Mix in fish sauce (or soy sauce or miso), almond paste and spices: cumin through black pepper.
- Add sweet potatoes and bring to a boil.
- Reduce heat and simmer covered about 15 minutes until sweet potatoes are fork tender.
- Use an immersion blender to puree soup or pour it in batches into a blender and puree.
- Mix in chopped cilantro and serve garnished with a few cilantro leaves.
Recipe by Savory Nature at http://savorynature.com/2014/01/06/thai-sweet-potato-soup/
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