Spicy Sweet Potato and Coconut Soup

"This recipe is the epitome of all the things Thai food is known for – a perfect marriage of flavour, texture and heat. Keep the pesto separate if serving to a group, so that everyone can alter the heat to their preference."
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
1hr 30mins
Ingredients:
19
Yields:
6 large bowls
Serves:
6
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ingredients

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directions

  • Pesto:

  • In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
  • Soup:

  • In a large pot, heat the oils over medium heat and add the onion.
  • Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
  • Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
  • Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
  • Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.

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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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