Soup of the week: Sweet potato & coconut soup with Thai pesto

TWD This is my 5th post for Debbie’s Souper Sunday

This 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

Sweet potato & coconut soup with Thai pesto

Sweet potato & coconut soup with Thai pesto

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

978-1845977207978-1845977207* Ross Dobson
Market Vegetarian: Easy Organic Recipes for Every Occasion978-1845977207*
published in Good Food Magazine, February 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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*=Affiliate-Link to Amazon

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