The only reason this soup became a part of our catalog is because of Sweet Sarah and her twinkly smile. I think it was about 7 years ago that she asked me if I ever make this soup. It was a favorite of hers and she highly recommended I give it a shot. So I did because she deliciously described it’s creamy, rich, wonderful flavors. Turned out to be a favorite seasonal soup, one we’ve made many times since. It’s wonderful on it’s own with garnishes like cilantro or blister peanuts or condiments like harissa or zhoug, but if you want to endeavor a “soup stretcher”, this recipe enables the busy cook a quick sauce for grilled chicken or tofu, roasted vegetables or steamed basmati rice or the glue for an elaborate wrap or sandwich. It’s that good and that versatile. Sharing this soup with you today is our gift to your catalog ~ we hope you add it soon!
This recipe makes about 8 servings. If you have more than you need, consider using it as a sauce for a new dish or save for another week. It freezes really well.
- 2 lbs organic red garnet sweet potatoes, peeled and diced
- 2 large organic carrots, diced
- 2 T sesame oil or olive oil
- 1 T salt (more needed for stock)
- 2 T organic coconut oil
- 2 medium onions, diced
- 2 large shallots, diced
- 4 cloves fresh garlic, minced (approx 2 T)
- 3 T grated or minced ginger root
- 1-1/2 T toasted cumin
- 1 T ground coriander
- 3 kaffir leaves (to be removed prior to blending)
- 2 bay leaves (to be removed prior to blending)
- 6 C organic vegetable broth (more if needed to thin out soup)
- 2 T fresh lime juice
- 1/2 C coconut milk
- 1 T organic sugar
- 1/3 C organic chunky peanut butter (room temp so soft)
- 1 tsp sea salt
- 1 T harissa or sriracha
- 1/2 C blister peanuts (or roasted shelled peanuts)
- 2 ripe tomatoes diced (optional)
- 1 C rough chopped cilantro
Heat oven to 450. Place sweet potatoes and carrot on sheet pan so they are in one layer. Toss with sesame oil and 1 tablespoon salt. Roast in oven for about 15 minutes or until fork tender. Remove from oven while stock is prepared.
In a large stock pot, heat coconut oil on medium heat. Add onions, shallots and cook for one minute. Add minced garlic. Cook one minute. Add ginger, cumin, coriander, kaffir leaves, bay leaves and cook for about 4 to 5 minutes so spices are aromatic and onion and shallots soft. Increase heat to medium high and add vegetable stock, lime juice, coconut milk, sugar and bring to a low boil and add in roasted carrots and sweet potatoes. Turn heat down to medium low, cover and cook for about 10 minutes – stirring about every 2-3 minutes. Add in peanut butter and sea salt. With an immersion blender, blend soup until creamy smooth. If too thick you can add more stock or coconut milk.
Ladle the soup into warm deep bowls. Garnish with harissa or sriracha, peanuts, tomatoes, cilantro.