hi there lesley here, so excited to share with you this amazing soup recipe from a fabulous cookbook carried at seed factory: easy 30 minute meals. i am always looking for new recipes for dinner that a.) are quick and easy to prepare and b.) made from whole foods. i am kind of obsessed with sweet potatoes so I thought this sweet potato & coconut soup sounded amazing. the thai pesto portion just sealed the deal. pesto. yum. to make this recipe super quick, i personally would recommend making the pesto in advance. it’s so great you may want to double the recipe.
from easy 30 minute meals
– 1 T light olive oil (coconut oil would also be perfect)
– 1 large sweet potato cubed (be as uniformed as possible to ensure even cooking)
– 1 red onion, chopped
– 1 T thai red curry paste
– 2 cups vegetable stock
– 2 cups coconut milk
to make the soup add sweet potato. oil, and onion to a heavy bottomed pot (i used a dutch oven). place lid partially over the pot and stir frequently on medium heat. make sure to keep a close eye (i burned the first batch! learn from my mistakes :)).when the potatoes barely start to brown, stir in curry paste until fragrant. lastly add vegetable stock and coconut milk and increase heat to bring to a boil. you can then transfer to blender or use my preferred method: immersion blender.
for the thai pesto:
– 2/3 cup lightly toasted peanuts
– 2 cloves garlic, chopped
– 2 t fresh ginger, finely grated
– 1 small bunch cilantro
– 1 large handful of fresh mint leaves
– 1 large handful of fresh basil leaves
– 2 T thai fish sauce of soy sauce
– 2 T freshly squeezed lime
– 1 t coconut palm sugar (or light brown sugar)
toast peanuts at 350 for 7-8 minutes. combine all ingredients in a blender, scraping the sides as you go.
serve warm with heaping scoops of pesto stirred in. so. good. this is a really light soup, perfect for warmer evenings. you could also make this soup and freeze it. come to think of it, this would also make a great dish for new parents. enjoy!