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.
2
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.
3
Process soup in batches in blender. If soup is too thick add remaining stock (1/2 cup 125 ml).
Cilantro coconut pesto
4
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
Soup
1tbspcoconut oil
2chopped onions
2tbspminced garlic
1tbspminced ginger
1tbspminced lemon grass
3tbspred curry paste
1tbspturmeric
3medium sweet potatoes peeled and chopped
1lbripe banana
3 ½cups chicken broth (or vegetable broth)
1can coconut milk
salt and pepper to taste
Cilantro coconut pesto
1clove garlic
½tspsalt
1tbsproasted red chili paste
3tbspshredded, unsweetened coconut
1cupoosely packed cilantro leaves
2tbspmelted and cooled coconut oil
1tbspsunflower oil
Directions
1
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.
2
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.
3
Process soup in batches in blender. If soup is too thick add remaining stock (1/2 cup 125 ml).
Cilantro coconut pesto
4
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.