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Now that you have learned how to make chicken and vegetable stock, here is a really easy soup that you can make as a first course for your Thanksgiving dinner. Or, if you are serving roasted or mashed sweet potatoes as a side dish for the big dinner, you can use any leftovers to make this soup the next day-just hold the marshmallows, please.
I make this recipe fairly often because it's easy, it's tasty and sweet potatoes are high in beta carotene and fiber. You can have this ready start to finish in less than half an hour. If you are using home made stock you will probably need more salt than this recipe calls for. To puree this you can put it in a blender, a food processor, or use one of those handy immersion blenders. (A blender or immersion blender will give you the smoothest puree.) Personally, I don't mind potato chunks in the soup, but a smooth soup is more elegant if you are serving it for company.Sweet Potato and Ginger Soup
Serves 8
6 cups cubed peeled sweet potatoes (about 3 large)
3 1/2 cups chicken or vegetable stock
1 tbsp minced ginger root
1/2 cup unsweetened coconut milk (I always use light)
3 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh coriander (cilantro)
1. In saucepan combine potatoes, stock and ginger; bring to boil. Reduce heat, cover and simmer for about 10 minutes or until potatoes are tender.
2. Meanwhile, toast almonds in dry skillet over medium-low heat for 3 to 5 minutes or until golden.
3. Transfer to food processor or blender or use immersion blender in cooking pot. Puree until smooth.
4. Return to saucepan; whisk in coconut milk, lime juice, salt and pepper. Cook over low heat until heated through.
5. Ladle into bowls; sprinkle with almonds and coriander.
You can make this ahead through step four and refrigerate for up to one day.
From Anne Lindsay's New Light Cooking
Difficulty level: Easy
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