Until I moved here, I only saw two kinds of sweet potatoes in the store – the whiteish ones and the orange ones. Last time I was in the co-op I saw Garnets, Jewel, Hannah, Japanese purple, and another one I can’t remember the name of. I looked online and saw there are many varieties that never make it into the supermarkets, at least not around here.
(Yes, I know some are yams and some are sweet potatoes but for purposes of this post I am calling them all sweet potatoes.)
I like sweet potatoes but I do not like all that marshmallow gunk that people blanket them with. Just roast them in the oven in their skins – they will be plenty sweet. If you have to do more, mash them with pineapple.
But they also make good soup. I found a similar recipe in 300 Sensational Soups and adapted it a little. This would be an elegant way to serve sweet potatoes at a formal Thanksgiving dinner, or on a cold day anytime.
THAI SWEET POTATO SOUP
- 2 pounds sweet potatoes (about two average), peeled and cut into 1-inch pieces
- 1 carrot, cut into 1/2-inch slices
- 1 red, yellow, or orange bell pepper, cut into 1-inch pieces
- 1 small hot red pepper, minced (optional)
- 1 piece fresh ginger, about 3 inches long, minced
- 1 14-ounce can unsweetened coconut milk (don’t use the low-fat, it has no taste)
- 3 cups vegetable or chicken stock
- salt, freshly ground black pepper, cayenne to taste (you might skip the cayenne if you use the hot pepper)
- 1 juicy lime
- chopped cilantro and sliced green onion
Combine all ingredients except lime, cilantro, and green onion in a pot. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20-30 minutes.
Puree the soup. You can use a stick blender but it takes freaking forever. Better to let the soup cool a little, then blitz it in a blender or food processor until smooth, then return soup to the pot.
Add a good squeeze of lime juice, then taste and adjust the seasoning – more salt if needed, probably more lime juice. When it’s to your taste, add the cilantro and green onions.