Thai Sweet Potato Soup

A friend of mine gave me a couple of soup recipes from a cookbook, the name of which escapes me.  The original recipe made a bit too much for one person to eat (even over the course of a week), and I made a few changes anyway based on what I had available, so this is my version.

Thai Sweet Potato Soup

2 cloves garlic, minced
1 Tbs fresh grated ginger
4 large yams or sweet potatoes, peeled and cut into chunks
6 cups water
2 cups vegetable broth/stock*
1/2 tsp salt*
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp grated lemon zest
1 Tbs toasted sesame oil
1 1/2 Tbs brown rice syrup
1/2 cup coconut milk
chopped cilantro, to taste
sesame chili oil, to taste

1.  Saute garlic and ginger in your pot with a spray of canola oil till fragrant.
2.  Add water, broth, potatoes and other ingredients through the rice syrup.
3.  Bring to a boil, then turn down the heat and simmer (covered), until potatoes are just past fork tender (15-20 minutes).
4.  Use an immersion blender to blend soup until smooth (or transfer in small batches to a regular blender).
5.  Stir in coconut milk and taste for salt, adjust as needed.
6.  Serve with chopped cilantro and sesame chili oil.

*You can certainly use more veg broth/stock, up to half of your total liquid.  You’ll need to adjust your salt to the saltiness of your broth.  Start with a small amount and add more as needed.  All broths are different, so you’ll have to play around and find what works with yours.

Thai Sweet Potato Soup

Edit:  I had an awesome typo in step two earlier, though  I did not mean to add my brother to the soup instead of the broth.
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