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.
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 carton salt free chicken stock (900 ml) Substitute vegetable stock if preferred
1/2 can – 1 can of full fat coconut milk to taste
2 tsp raw cane sugar
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!