Thursday, December 1, 2011

Sweet Potato-Coconut Thai Curried Soup

Happy December everybody! I can't believe it's almost the end of the year already. I was going to start a slew of giveaways today, but as is most often the case, I'm a bit behind with everything in my life... so I'll have to start that tomorrow. Be on the lookout. I will be giving things away on this site as well as on frugalfamilytable.com during the next 2 weeks.

Sweet Potato-Coconut Thai Curried Soup
adapted from Jenn Cuisine
You'll need 1 red bell pepper, diced.
You'll also need ginger and garlic - 4 cloves garlic to be exact.
Mince or finely shred the garlic,
mince or grate the ginger as well - you'll want about 1-1.5 tsp ginger.
You'll also need 1 onion, diced (or grated as I did - I was on a grating kick that night!)
Add 2 Tbsp Olive Oil to a pan, then toss in the onion, ginger, garlic and red pepper. Cook until they start to soften.
Once they are mostly cooked, add curry paste.
1 Tbsp red curry paste is what I added. You can adjust for your own taste preference.
Stir in the curry paste. Let cook 1 more minute.
You'll also need 2 cups broth - chicken or vegetable.
Add that to the pan.
Stir well.
I used my hand blender to blend the soup at this point.
Still a few bits left, but that's okay.
You'll also need 4 sweet potatoes - that have been roasted and cooled enough to handle.
Peel and place into a bowl,
Mash with a fork.
Add to pan.
You'll also need 1-14 oz can coconut milk and 1-12 oz can young coconut milk (or you can just have 2 cans of either...)
Coconut milk has this delightful cream on top - be sure to open it completely as it will not pour out!
Add the coconut milk to the pan.
both cans.
Looking good...
At this point, puree completely either using a hand blender or blending in a blender in batches.
Once blended, simmer on low for a few minutes to a half an hour to let flavors blend.
I also added some salt.
and 1 tsp cumin.
Enjoy warm.

3 comments:

  1. I made a similar dish the other day, but not as a soup: sauteed onions and garlic in olive oil, added the chopped sweet potatoes, then added the coconut cream and seasoning (didn't do curry, though that would also have been good) and just cooked the potatoes in the coconut cream, like I was making mashed potatoes, but then didn't mash them. I also added some peanut butter. So similar flavors to what you have here, but different texture.

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  2. Sounds delicious. I've really been into coconut and sweet potatoes lately.

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