Spicy Sweet Potato and Coconut Soup

Submitted by YummySmellsca

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Yields: 6 large bowls
• Serves: 6

ingredients

• 4 ounces unsalted peanuts, lightly toasted
• 4 garlic cloves, chopped
• 2 tablespoons finely grated fresh ginger
• 2 serrano peppers (seed if less heat is desired) or 2 Thai chiles, minced (seed if less heat is desired)
• 1 cup chopped cilantro
• 1⁄4 cup of fresh mint
• 2 tablespoons low sodium soy sauce
• 1⁄2 tablespoon toasted sesame oil
• 2 tablespoons lime juice
• 1 lime, zest of
• 1 tablespoon brown sugar
• 1 teaspoon coconut oil
• 1 teaspoon toasted sesame oil
• 1 large onion, chopped
• 2 cups vegetable stock
• 1 2⁄3 cups coconut milk (one 13.5 oz can)
• 1 2⁄3 cups water (use the can to measure)
• 1 cup cauliflower floret
• 1 1⁄2 lbs sweet potatoes, peeled, chopped and roasted

directions

1. Pesto:

2. 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.

3. Soup:

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