Twisted Thai Sweet Potato Soup

This is a delicious soup for a light meal or an energizing post-ski refuel snack. Good hot or cold, it incorporates the delicious velvety goodness of sweet potato, smooth coconut and the nuanced flavours of the Twisted Gourmet’s new Twisted Thai Blend.

Ingredients:

2 medium sweet potato, peeled & cubed

1 small carrot, cubed

1/2 medium onion, chopped

1 clove garlic, minced

1 tsp fresh garlic, grated

1 Tbsp Coconut Oil

1 Tbsp Twisted Gourmet Twisted Thai Seasoning Blend

1 carton salt free chicken stock (900 ml) Substitute vegetable stock if preferred

1/2 can – 1 can of full fat coconut milk to taste

1 lime

2 tsp raw cane sugar

Method:

In a good sized stock pot or cast iron dutch oven, heat coconut oil over medium heat. Sauté  onion ’til it begins to soften. Add garlic and ginger, sauté another minute or two.

Add the Twisted Gourmet Twisted Thai blend seasoning to pan, stir to warm and release fragrance. Add sweet potato and carrot cubes, then add the stock.

Simmer for 20-30 minutes until vegetables are soft and cooked through. Remove from heat.

Using  an immersion blender, or carefully transfer hot soup into blender. Process until the soup is smooth. Add coconut milk – less or more, depending on your preference and dietary concerns, (though the fat in coconut milk is the good kind of fat). Juice the lime and add it along with the sugar. Blend again until all additions are well incorporated.

Serve garnished with coconut milk and lime or green onion. Enjoy!

 

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Twisted Turkey Veggie Curry*

Simple poached turkey or chicken is simmered in a delicious easy coconut curry sauce filled with colourful veggies.

Ingredients – poached turkey

1 Tbsp neutral vegetable  oil (I prefer safflower oil)

1 small onion, chopped

2 cloves garlic

2 lbs turkey breast meat (can use chicken), de-boned & skin removed. Cut turkey meat into palm sized pieces

1 carton chicken stock, salt free

 

Curry sauce:

1 Tbsp neutral vegetable oil

2 Tbsp Twisted Curry Seasoning Blend

1 medium onion, chopped

12 cherry tomatoes halved or 4 roma tomatoes coarsely chopped

1 can coconut milk

1 sweet potato peeled and cut in 1 inch cubes  (I recommend pre-cooking the sweet potato in the microwave for about 2-3 minutes first, to get to the finish line faster. )

handful fresh green beans, 1 inch slices

 

Method, Turkey:

In a stockpot or dutch oven, heat oil and sauté onion & garlic until soft… a few minutes. Add stock and bring to a boil. Add the turkey; return to boil then reduce heat to simmer, and poach for 15 minutes. When turkey is cooked through, remove from heat and shred turkey with your fingers or two forks.

Method, Curry Sauce:

In a deep skillet over medium heat, heat oil. Add Twisted Curry seasoning and sauté a few minutes until the fragrance is released and the spices have come alive. Add onion and tomatoes, stir a few more minutes until onion begins to soften and tomatoes have released some juice. Stir in shredded turkey and stir until well seasoned.  Add coconut milk, sweet potato and green beans and stir until everything is golden and lovely. Reduce heat, cover and let simmer for 20 minutes or until vegetables are fork tender and the meat has taken on the curry flavour.

Serve over chopped spinach for a delicious, satisfying, grain free meal OR serve over rice or with naan bread.

* This dish is Whole 30 compliant without rice or bread.

THROW IN ANY VEGETABLES YOU WANT! Use CHICKEN if you prefer… there are no rules 🙂 Really good on a cold and blustery night.

 

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