4 Tablespoons unsalted butter
\n8 Large shallots or 2 large red onions
\n1 1\/2 lbs. of sweet potatoes.
\nOne medium fresh ginger root
\n6 gloves of fresh garlic
\n1 quart of chicken stock
\nSalt and Pepper to taste
\n1 can of coconut milk – 8 to 12 oz.
\nFresh parsley or coriander<\/p>\n
Sautee the onions or shallots in the butter until clear and a bit caramelized. Cook peeled sweet potatoes in 4 cups of water with fresh ginger, garlic gloves and one half onion or 2 peeled shallots. I used a lot of fresh ginger two knobs and 3 gloves but you may choose to make this less. Simmer until the potatoes are tender. Strain the liquid and save. Then puree the potatoes in a magic mix or food processor, along with strained liquid using as just enough to keep the mixture liquid and somewhat thin.<\/p>\n
While the potatoes are cooking you may sautee the rest of the onions. Then add more grated fresh ginger and at least 4 gloves of garlic. Add these to the mixture you are pureeing. Return all of this to the original pot and add chicken stock until of a consistency which you desire for soup. I like mine a bit thick but you may choose to make it thinner.<\/p>\n
Add one tin of coconut milk, salt and pepper. Serve immediately with parsley,
\ncoriander, or Thai Basil on top<\/p>\n","protected":false},"excerpt":{"rendered":"
4 Tablespoons unsalted butter 8 Large shallots or 2 large red onions 1 1\/2 lbs. of sweet potatoes. One medium fresh ginger root 6 gloves of fresh garlic 1 quart of chicken stock Salt and Pepper to taste 1 can … Continue reading