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