This soup is a perfect blend of smooth and creamy, slightly sweet and spicy. Great served on its own or as a first course, it is super-easy to make, too.
Thai Sweet Potato Bisque
adapted from a recipe by Isa Chandra Moskowitz: Red Sweet Potato Curry with Cauliflower and Adzuki Beans
1 pound sweet potatoes (approximately 3 medium) to make 3 cups, mashed
4 ½ cloves Garlic, minced
1.5 tablespoons Ginger, fresh, minced
1 tablespoon Peanut oil
4.5 tablespoons Thai Red Curry paste
3 cups Vegetable broth
3 Star Anise Pods
3 tablespoons Tamari Sauce
1 15 ounce can full fat Coconut milk
¾ teaspoon Salt (or to taste)
Lime juice (to taste, approximately 1 lime)
Cilantro for garnish
1. Bake sweet potatoes at 350 for 1 hour first. Peel and mash. :
2. Saute garlic and ginger in oil. Add curry paste, veggie broth and star anise. Let boil about 5 minutes, covered. Uncover, remove star anise.:
3. Add sweet potato, coconut milk, tamari and salt and mix well. Use immersion blender if needed, to get to a very smooth consistency.
Add lime juice and sriracha to taste.:
Reblogged this on Chef Ceaser.
I love this Bisque/ soup, full of my favourite spice and ingredients! ~Thanks! 🙂
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