Thai Flavoured Sweet potato & Coconut Soup

Sweet potato 1

 

Hello Everyone 

Since it is still cold  & grey all around at this part of the world  I would like to bring you all a soup recipe to warm your heart & body . A soul soothing and heart warming soup made from sweet potatoes with thai inspired flavours and then thinned out with some delicious coconut milk . So when I said thai flavours you must be thinking is this going to be vegetarian or does it have some hidden ingredients which are not vegetarian . But the good news is this soup is not only vegetarian but also vegan so it’s suitable if you have any kind of lactose intolerance or allergies . 
This soup is made from real & simple ingredients without any additives or colours added extra . The flavour is from all  natural ingredients and cooked with a lot of love . Most of the thai dishes does use palm sugar to finish the dishes , so the sweetness of the sweet potatoes really complements with the other bold flavours in the soup .  Also it is super filling you actually don’t need to serve it with any kind of bread , just a slightly tossed spinach salad would really go with the soup , but if you wanna thick crusty bread oh yeah go for it. 

Oh another thing I want to tell you is this soup was made in a very very easy method made in my favourite gadget called Instapot . Dont worry people if you dont have an instapot , you can always use a pressure cooker or even just a stove top sauce pan would also work . Only difference on a sauce pan it would take longer but in a pressure cooker it would faster , but in the instapot it will be done in a jiffy , isn’t that cool ? LOL 

I think I should explain to you how to make the soup now , instead of boring you with all these stuff LOL 

Thai flavoured sweet potato & Coconut Soup
Serves 4
A vegan sweet potato & coconut soup with thai flavours
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
134 calories
16 g
0 g
8 g
2 g
7 g
156 g
66 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
156g
Servings
4
Amount Per Serving
Calories 134
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 66mg
3%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
10%
Sugars 5g
Protein 2g
Vitamin A
95%
Vitamin C
16%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Thai paste
  1. Thai Chilles - 2 or 3 (more if you want it hurt your a@$ LOL)
  2. Lemon Grass- chopped 1 tablespoon
  3. Onion - 3 to 4 shallots / 2 tablespoon chopped yellow onions
  4. Galangal- 1 inch piece
  5. Cilantro Stalks- 1/2 tablespoon (You can use the leaves for the soup)
For the soup
  1. Onions - half of a medium sized onion chopped finely
  2. Garlic- 3 cloves chopped finely
  3. Sweet Potatoes - 2 medium sized cubed
  4. Kaffir Lime leaves - 7 no
  5. Cilantro leaves - finely chopped 1/2 tablespoon
  6. Paprika - 1/4 teaspoon
  7. Salt - as needed
  8. Lime Juice - 2 to 3 tablespoons
  9. Coconut Oil - 1/2 tablespoon
  10. Water- 3 to 4 cups
  11. Coconut milk - 1/2 cup
Instructions
  1. 1. In a blender place all the ingredients for the thai paste with little water and blend it till smooth like really smooth . You can also use some thin coconut milk to blend the paste .
  2. 2. I will be explaining the method of making the soup in the Instapot here and will give the press cooker & stove top options in the notes
  3. 3. In the Instapot turn on the saute mode when the pot is hot add oil then add onions , garlic to it saute for 30 seconds .
  4. 4. Now add sweet potatoes , 2 tablespoons of the thai paste feel free to add more if you want it spicy .Add all the ingredients for the soup except the lime juice and coconut milk to the pot .
  5. 5. Cancel the Saute mode turn on manual , close the lid and 5 minutes on manual .
  6. 6. When the five minutes is up wait till the pressure releases naturally , open the lid then cool it little bit and puree it smoothly in a blender .
  7. 7. Now put back this puree into the instapot back , turn on saute mode add lime juice and coconut milk mix it add salt if required .
  8. 8. Turn off and garnish with cilantro leaves and serve hot .
Notes
  1. 1.So if you dont have an Instapot do not worry amigo , you can use a pressure cooker . If you are using a pressure cooker its the same method but it will take a bit longer to cook and naturally release the pressure.
  2. 2. What if you dont have a pressure cooker either , no worries mate a good old sauce pan would do the charm but the cooking time will be like 20 minutes .. And you may need to watch it closely to avoid any kind of mishaps
beta
calories
134
fat
8g
protein
2g
carbs
16g
more
Crackleandtemper http://crackleandtemper.ca/
How did you all like it ??? Isn’t that exciting to make a totally vegan comforting soup and have it at the comfort of your home.

I am super excited about the whole thing , are you going to make it .. If you are making it please please please show it to me I will be so happy to see it

Parvathy

XOXO
Sweet potato 2

Cucumber Gazpacho

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At some parts of the world the summer is still not yet over :p . , so to say bye bye to this beautiful summer I am bringing you all a light & refreshing soup . Today’s recipe is a fresh & crisp cucumber gazpacho . A gazpacho (which is pronounced as gaspacho) is a traditional cold/chilled soup which is of Andalusian origin. Andalusia is a region in Spain which includes eight provinces with Seville as the capital. It is generally made of raw vegetables and served really chilled . Classic gazpachos are thickened with bread , but a lot of contemporary ones are not, like this one where I have omitted it . It is generally eaten during hot summers

You can use a wide variety of vegetables to make different types of gazpacho. For example, red pepper , tomato , cucumbers basically any vegetables which can eaten raw . Some places use puree of vegetables, some uses a blend of roughly chopped vegetables. I have used cucumbers here in this soup , with no addition of extra bread instead I have used greek yoghurt and flavoured with garlic , olive oil and some herbs. If you have a lot of cucumbers left over from your summer harvest this is an excellent way to use it up. Now let’s check the recipe for this easy to make and delicious cucumber gazpacho
cs2

 

Cucumber Gazpacho
Serves 4
A summery soup
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
14 calories
3 g
0 g
0 g
1 g
0 g
78 g
56 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
78g
Servings
4
Amount Per Serving
Calories 14
Calories from Fat 3
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 56mg
2%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 1g
Vitamin A
3%
Vitamin C
4%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cucumbers(you can use any variety , salad , field or English)- 1 medium sized , remove seeds and skin and diced into medium cubes
  2. Garlic- 1 clove
  3. Dill leaves- chopped 1 teaspoon
  4. Parsley Leaves – chopped 1 teaspoon
  5. Greek yogurt- 1/2 cup , can use more if required
  6. Olive oil- 1 tablespoon
  7. Salt & pepper- as needed
Instructions
  1. 1. In a food processor / blender place cucumber , 2 tablespoons of yoghurt, garlic and parsley
  2. 2. Pulse it couple of times , till it becomes coarse not too smooth .
  3. 3. Place this in a serving bowl then add olive oil , salt, pepper and remaining yoghurt chill for 4 hours
  4. 4. Just before serving season if required , garnish with dill leaves and chopped red pepper .
beta
calories
14
fat
0g
protein
1g
carbs
3g
more
Crackleandtemper http://crackleandtemper.ca/


cs3

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