Thai Sweet Potato Soup
I was also able wrestle away some of the sweet potatoes from Apolinaras this time (and by wrestle away, I mean hide in the back of the cabinet!), and decided to whip up a soup with them since it’s been so rainy and windy in Boston lately. I decided on a Thai twist because I was craving the sweet potato curry from Sugar and Spice, so I simmered the sweet potatoes with fresh ginger, lemongrass, red curry paste, lime juice, and coconut milk. The lovely orange hue made me smile and the flavor did not disappoint – yum!
Kerstin Sinkevicius, Cake Batter and Bowl
1 tablespoon canola oil
1 yellow onion, chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon red curry paste (or to taste, 1 tablespoon makes it pretty spicy!)
4 cups chicken stock
2 three-inch pieces lemongrass
2 large sweet potatoes, scrubbed, peeled, and cut into chunks (4 cups, 32 ounces peeled)
Juice of 1 lime
1 cup light coconut milk
1 teaspoon salt
1/4 cup finely chopped cilantro, for garnish
Heat oil over medium high heat in a large stockpot and sauté onions for 5 to 7 minutes or until tender. Add ginger and curry paste and sauté one minute. Add chicken stock, lemongrass, and sweet potatoes to the stockpot and simmer with the pot covered for 10 to 15 minutes or until potatoes are tender. Remove lemongrass and stir in lime juice, coconut milk, and salt. Puree until smooth with an immersion blender. Ladle into bowls and garnish with cilantro.
303 calories, 9.4g fat, 7.4g fiber, 5.6g protein per serving
Cost: $1.31 per serving