Thai Sweet Potato Soup

I did a bit of an experimental recipe the other day, using the bare bones of a recipe I’d found online and then embellishing it with stuff I had in the fridge.   The resulting soup was thick, warming, easy to make and very, very tasty.

Ingredients:

A portion of roasted tomato sauce – home made is good.

1kg sweet potatoes, peeled and cubed

3 onions

1pt chicken stock

creamed coconut

cumin, coriander, garlic and fresh ginger

spring onions

Olive oil

Garlic salt and pepper to taste

 

Instructions:  This was a really simple soup to make.   Chop the onions fairly finely and cook in the oil until translucent, then toss in a couple of teaspoons each of cumin and coriander, four cloves of chopped garlic and as much fresh ginger as you like.  I used a piece that was about 2 inches long by an inch thick.   Add the tomato sauce and the chicken stock and stir thoroughly.  Add the cubed sweet potatoes and let the whole lot simmer slowly until the potatoes are soft and thoroughly cooked, then add the chopped spring onions and leave until they’ve wilted a little.  Toss in the creamed coconut and stir thoroughly until it melts.  You can use as much or as little of this as you like – I had a small block of it left in the fridge to use up, so I put the whole lot in.    Blend the whole lot thoroughly and add a little more water if it has come out really thick.  Season to taste, and enjoy with a slab of granary bread.   This soup made in these proportions has now provided four bowls of soup and there are two large pots of it to put in the freezer.

Home made tomato sauce is really easy to make – simply put tomatoes into a roasting tray, pierce them a few times or cut up the larger ones, give a decent coating of olive oil and add seasonings to taste.  I like to add chopped fresh garlic, basil and mixed herbs, plus a scattering of sea salt or garlic salt.   Roast the whole lot slowly at about 180C for between 30 and 45 minutes.   Let it all cool and then push it through a sieve to get a rich, pulpy sauce which is a great deal more intense for the cooking.  It freezes well – we had a real glut of tomatoes this summer and I made several batches of tomato sauce with the resulting crop.

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