Cooking Instructions
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Step 1
In a large pot over medium heat, heat
Grapeseed Oil (15 mL)
and
Unsalted Butter (30 g)
. Add
Onion (1)
cook for 3 minutes.
Step 2
Add the
Garlic (3 cloves)
and cook for 10 seconds. Stir in
Sweet Potatoes (4)
and cook for 3 minutes.
Step 3
Add the
Dried Thyme (1 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
, and
Bay Leaf (1)
. Add the
Unsalted Chicken Stock (1.9 L)
and
Thai Red Curry Paste (115 g)
, bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.
Step 4
To make the peanut garnish, heat up a skillet over medium heat. Add
Chopped Roasted Peanuts (75 g)
, and toast for 2 minutes. Set aside.
Step 5
After 20 minutes, use a fork to check sweet potatoes for tenderness.
Step 6
Remove bay leaf, transfer to a food blender with a slotted spoon, and season with
Salt (9 g)
,
Ground Black Pepper (2 g)
,
Granulated Sugar (10 g)
, and
Lemon (1)
.
Step 7
Blitz on high speed for 1 to 1 ½ minute, until smooth.
Step 8
Add the
Heavy Cream (80 mL)
and blitz for 15 seconds. Taste and adjust seasoning.
Step 9
To serve add 4 ounces of soup to a bowl, garnish with 1 tablespoon of chopped peanuts, and
Fresh Cilantro (12 sprigs)
sprig.
