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.
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.
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.