Thai Sweet Potato & Roasted Pepper Soup (Vegan)
Start with an earthy roasted sweet potato. Combine it with some charred roasted red pepper. Now, add in some rich thai flavours - coconut, lemongrass, ginger, lime, and miso. Purée the whole thing until smooth. You've just made yourself a bowl of warm hugs on a cold day. That's what this soup is - and, according to my toughest critic, it's also the "best soup (I've) ever made."
The Best Soup I've Ever Made, a.k.a.,
Thai Sweet Potato & Red Pepper Soup
vegan, gluten-free, damn delicious
3 cups water
2 stalks lemongrass, chopped
1" cube fresh ginger, peeled
2 tbsp miso paste
3 tbsp tamari
juice from 1/2 lime
1 can coconut milk
2 tbsp oil
2 medium sweet potatoes, peeled & cubed
4 medium red peppers, roughly chopped, seeds & stems removed
1 tsp chilli flakes (more if desired)
fresh cilantro, for garnish
Line two baking sheets with parchment and preheat oven to 400F. Toss sweet potato with 1 tbsp oil and spread out on one baking sheet. Toss peppers with remaining oil and spread out on remaining baking sheet. On alternate oven racks, roast both veggies until tender, rotating half way through, for a total of about 20 to 30 minutes.
Meanwhile, wrap chopped lemongrass in a piece of clean cheesecloth and secure with a knot. Bring water, miso, tamari, wrapped lemongrass & ginger to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until potatoes are ready.
Uncover soup mixture. Remove lemongrass. Add coconut milk, lime juice, roasted potatoes & peppers. Cook for another 10 minutes. Using an immersion blender (or by transferring mixture to a Vitamix) blend soup until smooth.
Sprinkle with chilli & cilantro. Serve hot.