That said, my mom loves Thai food. She's not as into the tradition and culture as I am (my house, when I get one, is going to likely wind up half Thai and half African tribal decorated), but give her the choice between Thai, Chinese-American, seafood, pizza or burgers for dinner and you have a good chance of hitting the local tom yam and pad thai joint. In fact, when she came home from her business trip to the country, mention of the food was made as often as that of the beauty of the temples, hotels and people.
It should come as no surprise that when I found a soup that smacked of Thai cuisine in my copy of Home-Grown Harvest, I had to try it out. The rather exotic Sweet Potato & Coconut Soup with Thai Pesto by Ross Dobson was essentially everything you could ever want in a soup, and the perfect example of what most Asian cuisine is about - balance. The marriage of flavour, texture and heat was ideal - the pureed base is made with sweet potatoes, red onion and coconut milk, and is mild and sweet enough for even children to enjoy. The famous heat of Thai cuisine comes through in the pesto though. It comes packed with Thai green chillies, peanuts, cilantro and a hint of lime, and if eaten alone (especially without prior warning) can be a rather painful experience. The original recipe calls for dolloping the pesto on top of the finished soup, (the benefit of which is that everyone can then adjust the spice level to their own preference), but I knew it would only be packed for my mom’s lunches during the week so I stirred it in. Together, the sweet and spicy aspects of the recipe, paired with a delicate sourness from the pesto’s lime, meld into a stick-to-your-ribs whole that is neither too sugary not mind-blowingly hot.
This week's #SundaySupper is all about All Things Orange. The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!
Just look at all of the fabulous dishes being offered up this week:
Sunrise (Breakfast and Brunch)
- Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
- Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
- Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
- Patti from Comfy Cuisine is bringing Classic Orange Marmalade
- Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
- Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
- Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
- Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
High Noon (Soups, Salads and Sandwiches)
- Renee from Magnolia Days is serving up some Butternut Squash Soup
- Beate from Galactopdx is bringing her Carrot Ginger Soup
- Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
- Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
- Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
- Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
- Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
- Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
- Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
- Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
- Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
Sunset (Dinner and Main Dishes)
- Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
- Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
- Pam from The Meltaways is making Spooky Stuffed Peppers
- Patsy from Famfriendsfood is bringing her Carrot Souffle
- Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
- Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
- Tammi from Momma’s Meals is making Hearty Pork Stew
- Kristin from Kwistin’s Favorites is making Orange Chicken
- Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
- Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
- Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
- Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
- Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
By The Bonfire (Sweets, Snacks and Sips)
- Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
- Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
- Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
- Anne from Webicurean is making some Drunken Pumpkin Bread
- Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
- Leslie La Cocina De Leslie is making Sweet Potato Atole
- Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
- Tara from Noshing With The Nolands is bringing Oranges En Suprise
- Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
- Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
- Isabel from Family Foodie is baking up Moist Pumpkin Bread
- Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
- Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
- Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
- Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
- Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
- Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
- Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
- Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
- Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
- Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
- Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
Please be sure you join us on Twitter throughout the day during #SundaySupper... we’ll be meeting up at 7:00 pm (EDT) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes featuring our favorite fall color. Follow the #SundaySupper hashtag or through TweetChat! We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
Also submitted to Gluten-Free Monday and Gluten Free Fridays
Spicy Sweet Potato and Coconut Soup
Serves 6
Pesto:
4 oz unsalted peanuts, lightly toasted
4 garlic cloves, chopped
2 tbsp finely grated fresh ginger
2 Serrano or Thai chiles, minced (seed if less heat is desired)
1 cup chopped cilantro
¼ cup fresh mint
2 tbsp low-sodium tamari
1/2 tbsp toasted sesame oil
2 tbsp lime juice
Zest of 1 lime
1 tbsp brown sugar
Soup:
1 tsp coconut oil
1 tsp toasted sesame oil
1 large onion, chopped
2 cups GF vegetable stock
1 2/3 cups coconut milk (one 13.5 oz can)
1 2/3 cups water (use the can to measure)
1/4 cup shredded unsweetened coconut
1 cup cauliflower florets
1 ½ lbs sweet potatoes, peeled, chopped and roasted
- In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
- In a large pot, heat the oils over medium heat and add the onion.
- Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
- Add the vegetable stock, coconut milk, coconut, cauliflower and sweet potatoes.
- Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
- Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.
Amount Per Serving
Calories: 346.8
Total Fat: 19.0 g
Cholesterol: 0.0 mg
Sodium: 522.5 mg
Total Carbs: 39.8 g
Dietary Fiber: 6.3 g
Protein: 8.5 g
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