This soup is a blend of Southern and Thai cuisine. The fresh seasonal sweet potatoes give this soup maximum flavor and the warm cinnamon spices complement the heat from the red curry perfectly.
Total Time
45min
5.0
1 Rating
Author: Meiko and the Dish
Servings:
4
Ingredients
•
1
Tbsp
Grapeseed Oil
or Mild Oil
•
2
Tbsp
Unsalted Butter
•
1
Medium
Onion
, chopped
•
4
Large
Sweet Potatoes
, peeled, chopped
•
3
cloves
Garlic
, minced
•
1
tsp
Dried Thyme
•
1
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Ground Nutmeg
•
1
Bay Leaf
•
8
cups
Unsalted Chicken Stock
•
1/3
cup
Thai Red Curry Paste
•
1
tsp
Salt
•
1
tsp
Ground Black Pepper
•
1
Tbsp
Granulated Sugar
•
1
Lemon
, juiced
•
1/3
cup
Heavy Cream
•
1/2
cup
Chopped Roasted Peanuts
(optional)
•
12
sprigs
Fresh Cilantro
(optional)
Cooking Instructions
1.
In a large pot over medium heat, heat Grapeseed Oil (1 Tbsp) and Unsalted Butter (2 Tbsp). Add Onion (1) cook for 3 minutes.
2.
Add the Garlic (3 cloves) and cook for 10 seconds. Stir in Sweet Potatoes (4) and cook for 3 minutes.
3.
Add the Dried Thyme (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Nutmeg (1/2 tsp), and Bay Leaf (1). Add the Unsalted Chicken Stock (8 cups) and Thai Red Curry Paste (1/3 cup), bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.
4.
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.
5.
After 20 minutes, use a fork to check sweet potatoes for tenderness.
6.
Remove bay leaf, transfer to a food blender with a slotted spoon, and season with Salt (1 tsp), Ground Black Pepper (1 tsp), Granulated Sugar (1 Tbsp), and Lemon (1).
7.
Blitz on high speed for 1 to 1 ½ minute, until smooth.
8.
Add the Heavy Cream (1/3 cup) and blitz for 15 seconds. Taste and adjust seasoning.
9.
To serve add 4 ounces of soup to a bowl, garnish with 1 tablespoon of chopped peanuts, and Fresh Cilantro (12 sprigs) sprig.
Nutrition Per Serving
CALORIES
465
FAT
25.7 g
PROTEIN
15.8 g
CARBS
44.7 g
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