Friday, November 04, 2011

Creamy Coconut Almond Sweet Potato Soup

It's amazing how a few new ingredients can make a boring old soup more interesting. Adding peanut butter to soup was Joanne's Eat Well with Other's great idea. I took that, and used almond paste + almonds instead to jazz up the soup.

I came across almond paste after a stint of trying to be healthy and avoiding peanut butter-mainly for nutritious reasons. I mean, every calorie count so why swallow something when it isn't good for my body? I will never be anti peanut butter though, I like those stuff too much to dislike it. However, if I have a choice, I would choose almond paste over peanut butter. Almond paste has a fresh nutty aroma that I enjoy with crackers/toast/salads and now...soup!

I have always though that sweet potatoes goes very well with coconut milk. It reminds me a lot of thai cooking I think. Somehow, the combination makes a very creamy and heart warming soup. Perfect for those who wants something warm for winter, and for our sometimes chilling nights in spring.

Creamy Coconut Almond Sweet Potato Soup (serves 6-8)
1 kg of sweet potato peeled and chopped
125 ml of coconut milk
2 tablespoon of almond paste
2 red chilis chopped
1 ltre chicken stock
250 ml of water
handful of almonds
1 tablespoon of garlic

Saute garlic and sweet potato in deep pot. Add in almond paste and almonds. Add a little water if too dry. Then, add chill. Toss everything for 5 mins before adding stock and water. Pour and simmer for 20 mins. Blitz it through. Pour back into pot. Season and add coconut milk. Serve with cracked pepper.



Quay Po Cooks said...

I am sure this soup is flavorful. Looks rich though.

Little Corner of Mine said...

This soup is what I need now in this cold weather. :) I totally agreed with you that why put something less nutritious in our body while we have a choice to eat healthier. I was also thinking of buying almond butter to replace the peanut butter until I saw the price on almond butter, oh was so expensive, not just double the price but triple. So, I guess I will be happy with my organic blueberry preserves. :)

lena said...

almond paste in replacement of peanut butter, guess this is really not a bad idea!

Little Inbox said...

I love this kind of rich soup. Can serve it with garlic bread too right?

tigerfish said...

I like the idea of peanut butter or almond paste to thicken up the soup! In fact, just chop up some nuts and add them to soup/stews/curries for creamy texture. it works!

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