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Thai Coconut, Sweet Potato and Spinach Soup

 

I spent Christmas at home in London this year and like most people, definitely overindulged! My mother’s inability to eat much at the moment in no way impeded her ability to feed me. There was goose, foie gras, smoked salmon with blinis, pasta, pasta, more pasta and the traditional cotecchino with lentils on New Year’s Day.  The lentils are supposed to represent gold coins. Their abundance and the richness of the cotecchino signify a year of wealth ahead. Here’s hoping!

 

My father, who miraculously survived a fall down a flight of stairs on Christmas Eve was also intent on sending me back to New York well fed. There was a decadent and delicious old school French dinner complete with escargots, lamb and Tarte Tatin, a wildly over ordered Chinese meal and a nostalgic chicken paprikash that we cooked together (recipe to follow).

 

All this to say, that when I finally returned to New York after a (not so fun) 37 hour journey home thanks to winter storm Hercules, I was ready to cut back a bit. This is a soup that my father used to make for me years ago and I crave every winter. It is incredibly tasty, easy to make, filling and about as healthy as I’m ever prepared to get. It's also perfect when you're hiding from an Arctic vortex. 

 

I have a week to get beach ready before I leave for my annual holiday with Ben in the sun. I plan to eat this soup for as many meals as possible before Mexico! Once I get there, I'll be on a diet of guacamole and margaritas. And people say I don't eat enough greens! 

 

Thai Coconut, Sweet Potato and Spinach Soup

Cook time 25 minutes

Serves 4

 

Ingredients:

2 tablespoons butter

1 lb sweet potatoes, peeled and cut into 1/2 inch dice

1 yellow onion, diced

2 cloves garlic, crushed

1 teaspoon grated fresh ginger 

1 tablespoon red Thai curry paste

1 pint vegetable stock

7 fl oz coconut milk

Juice of 1 lime

6 oz fresh baby spinach

Salt and black pepper

 

Method:

1. Melt the butter in a saucepan and fry the potatoes, onion, garlic, ginger and curry paste for about 5 minutes until lightly browned.

2. Add the stock, coconut milk and lime juice.

3. Bring everything to the boil, cover and reduce to a simmer. Cook until the potatoes are tender (approx. 15 minutes).

4. At this point, I turn off the heat and use an immersion blender (blend as smooth as you would like- I like mine about halfway blended so that I can spoon up some potato cubes with each bite).

5. Add the spinach and return to heat, covered for a few minutes.

6. Once the leaves are wilted and the soup is heated through, season to taste and serve warm.

 

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