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.
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.
