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Year of the Soup: Week 11

Fresh ginger smells awesome.  Grating the ginger for this soup had my whole kitchen smelling like it – so heavenly!  They should make more things that smell like fresh ginger.  You’ll know what I’m talking about when you make this soup.  And you should make this soup.  Very yummy.  It’s also pretty rich, so its best as a side dish with another item.  If you like a little more heat, add more red curry paste (I probably will next time.)

I can’t wait for the farmer’s markets to start so that I can begin making soup with fresh veggies again – I’m getting tired of root vegetables!  Eating seasonally is great, but it’s time for spring :)

Ginger Thai Sweet Potato Bisque

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 clove minced garlic
  • 4 cups cooked sweet potatoes
  • 2 tablespoons freshly grated ginger root
  • 1 can (15 ounces) coconut milk
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon red curry paste
  • 4 tablespoons minced cilantro
  • 4 tablespoons shredded coconut
  1. Heat oil in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and sauté until tender.
  2. Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then puree until mixture is smooth.
  3. Return mixture to saucepan. Add coconut milk, chicken stock, salt, soy sauce, lime juice and curry paste. Bring to a simmer, and cook for 15 minutes.
  4. Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more.
  5. Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro.

Source: Sally Sibthorpe

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