This year, in the dead of our vile Canadian winter (dead being an accurate description), every one of our CSA deliveries includes some organic sweet potatoes. Between that and the squash and cabbage I am longing for spring and fresh veggies growing in the sunshine. In the meantime we have eaten more so-called cold storage veggies than I ever have before. LOL
I suspect, in particular, that I have eaten more sweet potatoes this winter than I have in my life. Sweet potatoes just weren't something we ate. A good thing I suspect - I avoided those sickly sweet potato casseroles with marshmallows that too many are synonymous with the veggie.
It has been a challenge coming up with ways to cook with them. This recipe had been popping up in my Facebook feed from Foodland Ontario for weeks before I finally clicked through and had a look. Am I ever glad that I did!
The mildly spiced soup will bring some joy to your life. It freezes well but you likely will eat it all up so there will not be much left for the freezer . . . at least that was our experience. In addition to the great taste it comes together quickly . . . unlike some soups which require hours of simmering this one is ready in about 45 minutes making it a great choice for a weeknight meal.
Thai Curry Sweet Potato Soup
2 tbsp (25 mL) vegetable oil
1 medium Ontario Onion, chopped
2 cloves Ontario Garlic, minced
2 tsp (10 mL) finely grated fresh gingerroot
1 tsp (5 mL) each ground cumin, coriander and turmeric
1/4 tsp (1 mL) crushed red pepper flakes
2 cups (500 mL) vegetable or chicken broth
4 cups (1 L) cubed peeled Ontario Sweet Potatoes (about 1-1/4 lb/550 g)
1 can (14 oz/398 mL) light coconut milk
1 tbsp (15 mL) fresh lime juice
Salt
Garnishes (optional):
1/4 cup (50 mL) chopped roasted peanuts
Finely grated lime rind, fresh Ontario Coriander or Parsley
In large saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, coriander, turmeric and red pepper flakes, stirring until onion is softened, about 3 minutes.
Add broth, sweet potatoes and coconut milk; bring to boil. Cover and reduce heat to low; cook for 12 to 15 minutes or until potatoes are tender. Let cool slightly. Purée in batches in blender or food processor or with hand held blender until smooth. Return to saucepan. Stir in lime juice. Season to taste with salt. Serve garnished as desired.
Variation: Omit coconut milk and increase broth to 3-1/2 cups (875 mL). Add 1 tbsp (15 mL) packed brown sugar.
I was looking for a soup recipe for lunches this week, so I am going to give this one a try as I have everything on hand except Ontario Garlic, Onion, Sweet Potato (I can use Indiana Garlic, Onion, Sweet Potato, however, :-) so that works). It's really pretty for these days of white and brown and not much else in winter.
Posted by: Kayte | February 08, 2015 at 06:10 PM
I've never eaten so many sweet potatoes in my life.
I confess hat I am looking forward to something green again.
Posted by: JDeQ | March 22, 2015 at 04:06 PM