Guest guest Posted May 10, 2006 Report Share Posted May 10, 2006 Thai Spiced Sweet Potato Soup 1 tablespoon (4 tsp) olive oil 1 leek, halved, washed and sliced 2 tsp crushed fresh garlic thai seasonings, to taste - lemon grass - chilli powder - ginger - coriander 750 g (26 1/2 oz) sweet potato, peeled and roughly chopped 750 g (26 1/2 oz) carrots, peeled and roughly chopped 1.25 litres (1 1/4 quarts) water 2 tablespoons (8 tsp) chicken-style stock powder (or to taste) 400 ml (13 1/3 oz) coconut milk salt and pepper, to taste Heat the oil in a large saucepan. Add leek and grlic and cook until soft. Add the thai seasonings and cook until aromatic. Add the sweet potato, carrot, water, stock powder and coconut milk. Bring to the boil. Reduce heat, cover and simmer for 30 minutes or until the vegetables are soft. Puree the soup in a food processor until smooth. If necessary return to the saucepan and cook until heated. Season to taste. Pour into bowls and drizzle with a little extra coconut milk. Serves 6. Quote Link to comment Share on other sites More sharing options...
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