If memory serves this is a soup I tasted and loved on a cruise ship and I worked hard to recreate it here....
It requires a LOT of ingredients; perfect for those who often cook thaï and asian food...you probably have most of them already...
Heat oil in large saucepan over medium heat and sauté onions until translucent (about 5 mins).
Add garlic, ginger and lemon grass and sauté 3 minutes.
Stir in curry paste and turmeric.
Cook until fragrant about 2 minutes.
Add potatoes, peeled banana, 3 cups( 750ml) stock and coconut milk.
Bring to a boil and reduce heat so that the soup simmers with a light bubble.
Simmer for 20 minutes or until sweet potatoes are fork tender.
Process soup in batches in blender. If soup is too thick add remaining stock (1/2 cup 125 ml).
For the cilantro coconut pesto: Process garlic, salt, chili paste and coconut in food processor until finely ground.
Add cilantro and process until finely chopped.
With machine running, slowly pour in oils until smooth.
Use pesto immediately.
Serve soup with dollops of pesto.
Ingredients
Directions
Heat oil in large saucepan over medium heat and sauté onions until translucent (about 5 mins).
Add garlic, ginger and lemon grass and sauté 3 minutes.
Stir in curry paste and turmeric.
Cook until fragrant about 2 minutes.
Add potatoes, peeled banana, 3 cups( 750ml) stock and coconut milk.
Bring to a boil and reduce heat so that the soup simmers with a light bubble.
Simmer for 20 minutes or until sweet potatoes are fork tender.
Process soup in batches in blender. If soup is too thick add remaining stock (1/2 cup 125 ml).
For the cilantro coconut pesto: Process garlic, salt, chili paste and coconut in food processor until finely ground.
Add cilantro and process until finely chopped.
With machine running, slowly pour in oils until smooth.
Use pesto immediately.
Serve soup with dollops of pesto.