Soup of the week: Sweet potato & coconut soup with Thai pesto
This is my 5th post for Debbie's Souper SundayThis week was odd, each day one or more members of our family felt ill. The whole family suffered from a viral infection and I did a minimum of shopping. This did not prevent me from posting my soup of the week. I prepared a
from the store cupboard. The original recipe provides a homemade curry paste but I used a store-bought. I substituted the coriander/cilantro with a parsley/coriander mixture. I think all the herbs and hot spices help to put off all the viruses.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Sweet potato & coconut soup with Thai pesto |
| Categories: | Soup |
| Yield: | 4 Servings |
Ingredients
| H | SOUP | ||
| 1 | tablesp. | Olive oil | |
| 500 | grams | Sweet potato, peeled and chopped into small | |
| -- chunks, 1 lb 2 oz | |||
| 1 | Red onion, chopped | ||
| 1 | tablesp. | Thai red curry paste, Ulrike: store bought | |
| 500 | ml | Vegetable stock, 18 fl oz | |
| 400 | ml | Tin coconut milk | |
| H | FOR THE PESTO | ||
| 100 | grams | Unsalted peanuts, lightly toasted, 4 oz | |
| 2 | cloves | Garlic , chopped | |
| 2 | teasp. | Finely grated fresh ginger | |
| 2 | large | Green chillies, deseeded and chopped | |
| 1 | small | Bunch fresh coriander | |
| 1 | large | Handful fresh mint leaves | |
| 1 | large | Handful fresh basil leaves | |
| 2 | tablesp. | Light soy sauce | |
| 2 | tablesp. | Freshly squeezed lime juice | |
| 1 | tablesp. | Soft light brown sugar | |
Source
| Ross Dobson, Market Vegetarian published in/ | |
| Good Food Magazine, Februaray 2009, p.55 |
| Edited *RK* 02/21/2009 by | |
| Ulrike Westphal |
Directions
1. Put the oil in a heavy-based saucepan set over medium heat. Add the sweet potato and onion, partially cover with a lid and cook for 15 mins, stirring often, until they are soft and just starting to turn golden. Increase the heat to high, add the curry paste and stirfry with the sweet potato for 3-4 mins so that the paste cooks and becomes fragrant.
2. Add the stock and coconut milk and bring to the boil. Transfer the mixture to a food processor or blender and whizz until smooth. Return the soup to a clean saucepan.
3. To make the pesto, put all of the ingredients in a food processor or blender and whizz, occasionally scraping down the sides of the bowl, until you have a chunky green paste and the ingredients are all ever chopped. Gently reheat the soup, then ladle into warmed serving bowls. Top with a generous spoonful of Thai pesto to serve.
:PREP 20 mins
:COOK 25 mins
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