Thai Style Sweet Potato Soup
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Serves: 2 litres
 

... and about to be consumed!



The soup is nut free, dairy free, gluten free, and Paleo … quite a few ticks!

This style of soup is one that I demonstrate in my Kitchen Essentials class because it is quick, tasty, and allows me to show others how to puree hot mixes with confidence … something that I know many people are wary of.

Last week however I didn’t have one of the major ingredients (pumpkin) so decided to make it with sweet potato … and oh my goodness, I am so glad I did.

The pumpkin is great, but the sweet potato adds another depth of flavour that is truly amazing.

If you would like to try the pumpkin version, then substitute the 900g sweet potato with 800g pumpkin and 50g red lentils and follow the recipe exactly as written. The pumpkin version is not quite as thick, and because of that is delicious drizzled cold over salads (I know that sounds strange but that is what I do with leftovers), as well as used as a dressing over baked veggies.

I only use half a red chili in this dish to keep it relatively mild, so if you prefer your soup “hotter” then use a whole chili.

If you don’t have veggie stock paste then use homemade chicken stock paste if you have it, or replace the stock paste and water with 900g of commercial stock of choice.

Please note that if using a TM31 you must not go over the 2 litre mark when adding the fluid as this will potentially cause an “overflow” when pureeing. So fill the TM bowl with liquid until you reach the 2 litre mark and then stop. If using 900g sweet potato you should get all the fluid in there, but if you use a little more vegetable then not all the fluid may fit in. If using the TM5 you have a little more space in the TM bowl so this is not an issue for you with this recipe.
Ingredients
  • 1 tbls coconut oil
  • 50g ginger (peeled weight)
  • 30g fresh coriander (including trimmed roots)
  • 1 clove garlic
  • 1 small red chili (deseed if you prefer milder heat)
  • 900g sweet potato (peeled weight and cut into small chunks)
  • 2 tbls veggie stock paste
  • 900g water (if using TM31 do not fill past the 2 litre mark – see notes)
  • 270g coconut milk (I use Ayam brand)
  • 2 handfuls of spinach leaves
Instructions
  1. Place coconut oil, ginger, coriander, garlic and chili into TM bowl and chop 3 seconds / speed 7
  2. Scrape down sides of bowl
  3. Sauté 5 minutes / Veroma / speed 1 with MC off
  4. Add sweet potato, stock paste and water and cook 20 minutes / 100 / speed 1
  5. Whilst soup is cooking, place spinach leaves into Thermoserver
  6. Check that the sweet potato is cooked by piercing with a fork (if you used larger chunks you may need to cook it for a further 5 minutes / 100 / speed 1)
  7. To puree the soup set timer for 1 minute, then slowly turn speed dial increasing speed from speed 1 to speed 6 for the first 15 seconds, then increase to speed 9 for the remaining 45 seconds
  8. Add ⅔rds of the coconut milk (save the rest for swirling on top of the soup) and blend 15 seconds / speed 4, check for seasoning and blend for another couple of seconds if any is added
  9. Pour soup into Thermoserver over the spinach leaves and allow to rest for 5 minutes, during which time the leaves will be cooked
  10. Serve the soup with a dollop of coconut milk swirled on top of the soup and extra coriander leaves if desired
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/thai-style-sweet-potato-soup/