Sweet Potato and Coconut Soup with Thai Pesto

Another recipe from the root veggie section of my new cook book. This one is really simple to make, it's basically combining everything together and blending. I think the hardest part is getting all the different things to make the pesto!

Ingredients (Soup):
1 - Tbsp Olive Oil
2 - Large Sweet Potatoes, peeled, chunked
1 - Red Onion, chopped
1 - Tbsp Thai Red Curry Paste
2 - Cups Vegetable Stock
2 - Cups Coconut Milk

Ingredients (Thai Pesto):
2/3 - Cup Peanuts, lightly toasted (or normal store bought)
2 - Cloves Garlic, Chopped
2 - Tsp grated ginger (or powered ginger)
2 - Chiles, seeded and chopped
Small bunch of Cilantro
Large handful of Basil
2 - Tbsp soy sauce
2 - Tbsp lime juice
1 - Tbsp brown sugar




Directions (Soup):
Chop the potatoes into chunks.



In a heavy sauce pan, heat oil over medium heat. Add the sweet potato and onion, partially cover with a lid and cook for 15 minutes or until the potatoes soften, while stirring often.

The potatoes should look a little brown at this point. Increase the heat to high, add the curry paste and stir-fry for 3-4 minutes.

Add the Coconut milk.

Add the stock.

Bring to a boil while stirring.

Transfer to a Blender and blend until smooth.

Directions (Pesto):
Put all the ingredients in a food processor (don't use a Ninja blender like I did).

Process until you have a chunky green paste (again if you use a Ninja blender it blends too much and looks all brown...)

Transfer the pesto to a contain as not all it will be needed for the soup (It looks really... brown... but it tastes really good and you can use the leftover pesto over pasta).

Ladle soup into bowl, float the pesto on top of the soup and garnish with Cilantro,



I was really surprised with this soup. On there own they are both good and together they work great! Enjoy :)