One of our favourite soups is one I found more than a decade ago. It works with almost any vegetable combination and the end result is a smooth and velvety bowl of deliciousness that we never tire of.
Coconut, Ginger, Carrot and Sweet Potato Soup
adapted from Canadian Living
2 stalks celery
6 large carrots
1 sweet red, yellow or orange pepper
1 Tbsp. olive oil
1/4 cup fresh cilantro
2 cloves garlic, diced
1 Tbsp. fresh ginger, peeled and diced
4 cups cubed sweet potato or butternut squash
5 cups chicken stock
1 cup water
1 Tbsp soy sauce or fish sauce
1 Tbsp brown sugar
1/2 tsp pepper
1 can coconut milk
2 tsp. lime juice
1 pound of shrimp, cleaned & deveined (optional)
Roughly chop onion, celery, carrots and peppers into a large dice. Heat olive oil in a large Dutch oven until hot and add chopped vegetables along with cilantro, garlic and ginger. Immediately reduce heat to lowest setting. Cook slowly for 30 minutes, stirring occasionally, until mixture is aromatic and vegetables have softened. Add sweet potato/squash, stock, water, soy/fish sauce, sugar and pepper and continue to simmer, on low heat, for 25 minutes. Remove from heat and puree with immersion blender until soup is very smooth. Return to heat and stir in coconut milk and lime juice. Season with salt and pepper as needed.
The original recipe calls for the addition of 1 pound of shrimp, added during after the soup is pureed- this is wonderful but for an average weeknight meal, we leave it vegetarian and serve with a sprinkling of cilantro or toasted sunflower seeds.