Tuesday, 13 January 2009

Sweet Potato & Coconut Soup

Part of my New Years Resolution is to 1) Cook more soups and 2) To cook more recipes, rather than relying on my old favourite standbys. So last night I combined the two and made a quite delicious and filling Sweet Potato & Coconut Soup with Fresh Herb Pesto (Good Food Magazine February 2009). Taking the recipe from the top of my head, it went a bit like this:-

500 grms Sweet Potatoes, peeled and chopped small
1 Red Onion, chopped
1 tbs Olive Oil
1 tbs Thai Red Curry Paste (I bought one, but there was a receipe to produce own)
400 grms Coconut Milk
500 ml Vegtable stock

Put sweet potato, onion and oil in large pan and cook for 15 mins until soft - leaving the lid partway off so they caramelise slightly, add the red thai paste, turn heat up high and sizzle for a couple of mins. Add the stock and coconut milk and bring to boil for a few minutes. Pop into blender and blend till smooth, serve with pesto.

(This is where it gets a little confused as I was gossiping with hubby, and not paying full attention to what was going on)
Small handful Peanuts
Large handful Fresh Mint
Small Handful Fresh Corriander
Small Handful Fresh Basil
1 tbs Light Soy Sauce
2 Large Green Chillis deseeded and chopped
2" Chunk Fresh Ginger
1 tbs Soft Brown Sugar
2 tbs Juice of Lime

All blitzed together in a blender, or as I did get hubby to bash away with pestle and mortar.
Serve drizzled onto of soup.

3) Resolution - Take a leaf from The Cottage Smallholder and buy more from the condemmed counter.
4) Blog more. Not difficult as I did zero blogging last year!

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