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Despite the warmer than normal fall weather, I’m still getting my soup pot on a regular basis to take advantage of all the fall veggies that are available now.
My recipe this week is for a silky Asian sweet potato soup that has lots of options. While sweet potatoes form the base for this soup, there’s plenty of choice when it comes to seasoning. For the salty flavour, you can use fish sauce or soy sauce. For the heat in this soup you can use your favourite Asian chili sauce or a red Thai curry paste.
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If you stick to soy sauce and use vegetable stock, this soup is vegetarian.
The great thing about this recipe — and so many other soup recipes — is that they freeze well.
That’s all the more reason to make soup now so you can enjoy it when the really cold weather comes.
Asian Sweet Potato Soup
(Serves 8-10 )
2 tbsp. (25 ml) vegetable oil
1 (1) large onion, chopped
2 (2) cloves garlic minced
2 tbsp. (25 ml) finely minced ginger
1 tbsp. (15 ml) chili paste (or Thai red curry paste)
2 tbsp. (25 ml) fish sauce (or soy sauce)
6 cups (1.5 litres) of diced sweet potato
1 (1) large Yukon gold potato, peeled and chopped
4 cups (1 litre ) of chicken or vegetable stock
1 – 13.5 oz. (400 ml) can of coconut milk
Juice of 1 lime
Garnish options:
- chopped peanuts
- cilantro
- toasted coconut
Directions:
1. In a soup pot, heat oil over medium-high heat. Add onion and cook until soft.
2. Add garlic and ginger and cook a further minute.
3. Stir in chili paste, fish sauce (or soy sauce) sweet potato, potato and stock. Bring to a simmer.
4. Cover and cook until the potatoes are very tender.
5. Stir in coconut milk.
6. Using an immersion blender, puree soup until very smooth.
7. Stir in lime juice.
8. Season with additional fish sauce or soy sauce if needed.
9. Ladle into bowls and garnish as desired.
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