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.