It’s a nice time of year for soups with things cooling down outside. And the flavors in this are so interesting! It is keeping with my theme of these past few days of having Asian food. I think I may have gone too long without making this type of cuisine so may end up binging on it. That happens from time to time as I go through phases of what I like to eat.
I was inspired to make this soup from a recipe by Susan. I did roast my sweet potatoes, hoping it would give them an even smoother velvety texture. Plus it shortened the time I was at the stove since I could just throw them in the oven and get back in there when my timer went off. And instead of using a stick blender I went with my food processor. I had a stick blender once. I gave it away. It was taking up valuable space when I could have every other gadget in the world (I seemingly collect them all) so lightening up on at least one was a big step on my part.
This made a nice light dinner as I served these with some pseudo Thai-Viet-Chinese soft rolls with roasted Peking duck and a dipping sauce. I did buy the duck already roasted from an Asian market to make things easy. You know how it is. I’ll post that one soon.
Sweet potato, chili, and coriander soup
1-1/4 lbs. sweet potatoes
1 tablespoon coconut oil
1/2 large onion, diced
1 clove garlic
1/4 cup cilantro leaves
2 cups chicken stock
2 teaspoons sambal oelek chili paste
5 ounces coconut milk
1. Preheat oven to 375 degrees F.
2. Prick potatoes with fork several times and wrap in foil.
3. Bake for 75-90 minutes or until fork tender; cool and peel.
4. Saute onion and garlic in the coconut oil until soft; let cool.
5. Puree sweet potatoes, cilantro, and cooked onion with one cup of the broth until smooth.
6. Pour puree into saucepan with remaining broth, sambal, and coconut milk; heat until hot enough to serve.
7. Garnish with extra cilantro if desired.
Related post on A Palatable Pastime: Roasted tomato soup