Thai Sweet Potato And Leek Soup Food

THAI SWEET POTATO AND LEEK SOUP

Steps:

• Put chopped onion into a pot and stir until soft.
• Add the chopped red chili (with or without seed).
• Add 2 chopped leeks.
• Add chopped garlic.
• Fill with vegetable stock.
• Bring to the boil.
• Add the chopped sweet potatoes.
• Salt/pepper to taste.
• Simmer for 20 minutes.
• Take off the heat.
• Add coconut cream or milk.
• Blend until smooth.
• Enjoy with chunky fresh bread.

CREAMY THAI CARROT SWEET POTATO SOUP

Steps:

• In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
• Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
• Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
• Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
• Taste, and season with salt and black pepper. If you'd like more spice, add a pinch or full 1/4 teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it's too thick for your preference.
• Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
• Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
• In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
• Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
• Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.

THAI SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
• Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.

THAI CHICKEN AND SWEET POTATO SOUP

Steps:

• Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
• Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
• Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.