Thai-spiced sweet potato and cashew soup
Serves 4
A smooth, creamy and delicately
spiced Thai soup rich in beta carotene and fiber.
1 tablespoon peanut oil
2 scallions (spring onions) — roughly chopped
3 cloves garlic — chopped
1½ tablespoons Thai red curry paste
28 oz (800g) sweet potatoes — peeled and cut into cubes
5 cups chicken or vegetable stock
1 cup coconut milk, plus 4 tablespoons for garnish
½ cup roasted unsalted cashews, plus extra for garnish
3 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro (fresh coriander), for garnish
HEAT the oil in a large saucepan over a
medium heat. ADD the scallions and cook, stirring occasionally, for
2 minutes. ADD the garlic and curry paste and cook, stirring
constantly, for 1 minute. ADD the sweet potato, stock, coconut milk,
cashews, fish sauce and brown sugar, stir to combine, and bring to a
boil. REDUCE the heat to medium and simmer, covered, for 15 minutes.
REMOVE from the heat and allow to cook a little. PUREE the soup in
two batches in a blender or food processor until smooth. RETURN to
the saucepan to reheat and stir in the lemon juice. SERVE in bowls
with a swirl of extra coconut milk, and garnish with cilantro and
reserved cashews.
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