Thai Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4
Ingredients
  • 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
Instructions
  1. In a large pot, heat 1 Tbsp oil over medium high heat.
  2. Add almonds and toss until browned. Remove to a bowl and allow to cool.
  3. When cool process in a processor or mini-blender until the almonds form a paste/butter.
  4. Heat remaining Tbsp oil over medium heat.
  5. Sauté shallot and ginger about 2-3 minutes until shallot is softened and ginger is aromatic.
  6. Add garlic and sauté 30 seconds to a minute until aroma comes.
  7. 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.
  8. Add rest of stock and coconut milk scraping any fat from can into pot.
  9. Mix in fish sauce (or soy sauce or miso), almond paste and spices: cumin through black pepper.
  10. Add sweet potatoes and bring to a boil.
  11. Reduce heat and simmer covered about 15 minutes until sweet potatoes are fork tender.
  12. Use an immersion blender to puree soup or pour it in batches into a blender and puree.
  13. 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/