Thai Coconut Sweet Potato Soup Recipe

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This recipe came to me from Eileen via The Nutmeg Cookery. When we were doing Clean this was one of our successful liquid dinners….we had more unsuccessful liquid dinners which I think is part of the reason we only made it eight days.

Thai Coconut Sweet Potato Soup

2 t. refined coconut oil
1 yellow onion, chopped
1 medium sized sweet potato, peeled and chopped
1-2 T grated ginger root
4 garlic cloves, minced
1 T. curry powder
Pinch of cayenne
1 stalk lemongrass, chopped (but not too small)
2 T. mirin
1 can (15 oz.) light coconut milk
2 1/2 cups vegetable stock
1 T tamari
Juice of 1 lime
1 t. maple syrup

In a pot, heat oil over a medium flame and add onions. Saute for a minute or two, then stir in sweet potato, grated ginger, and minced garlic. Now add the curry, paprika, lemongrass, then deglaze with mirin and allow to simmer for 5 minutes. Pour in stock and bring to a gentle boil, then lower flame and add coconut milk. Simmer, partially covered, for 15 minutes. Turn off flame and season with tamari and lime juice. Remove lemongrass. Puree in a high speed blender.

Makes 4-6 servings.

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