coconut sweet potato soup with thai pesto
April 24, 2013 § 12 Comments
There are few things more enjoyable than get togethers with friends and family. This morning I read a book review for a newly published cookbook and without a doubt the book is spectacular. I read a profound quote from the author. He said, his book comes at a time “when home cooking is quickly vanishing from our homes. Americans typically devote a mere 27 minutes a day to preparing meals, with four more minute for cleanup.” This is astounding. Why and how did our culture come to this? My hope is we can get back to the basic values of family and the importance of gathering around the table everyday for a soul nourishing home cooked meal.
This soup is such a pleaser you could confidently serve it for your guests, but make sure you made enough! The texture of the soup is velvety and creamy. The thai pesto complement adds a spicy, herbal, subtle nutty crunch, assuredly to bring a sigh of food bliss.
- 3 tablespoons olive oil
- 2 large sweet potatoes, peeled and chopped into chunks
- 1 red onion, chopped
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable stock
- 2 cups coconut milk
- 1/2 cup unsalted peanuts, lightly toasted
- 3 garlic cloves, chopped
- 1 tablespoon finely grated fresh ginger
- 1 green chili, seeded and chopped (I used serrano)
- a large handful cilantro
- a large handful mint
- a large handful basil
- 2 tablespoons Thai fish sauce or light soy sauce
- juice of 1 lime
- 1 tablespoon brown sugar
Heat the olive oil in a large pot over medium heat. Add the sweet potato and onion and cook for 15 minutes, partially covered, stirring occasionally, until soft and just starting to turn golden.
Increase the heat to high and add curry paste. Stir until sweet potatoes are well coated. Continue to cook for a few minutes until fragrant. Add the stock and coconut milk and bring to a boil. Reduce heat to low and simmer. Once the potatoes are tender use a hand blender and whizz the soup until creamy and smooth. If you are not using an hand blender, transfer the mixture to a blender and carefully whizz until smooth.
To make the pesto
Put all of the ingredients in a food processor or blender and whizz until you have a chunky paste and the ingredients are all evenly chopped. If you are not using a food processor, finely chop all ingredients, place in a bowl. Add Thai fish sauce, lime and brown sugar and mix well.
Ladle the soup into warmed serving bowls and serve right away. Top with a generous spoonful of thai pesto. I place the leftover pesto on the table. You’ll be going back for more!