It's always very exciting when experiments in the kitchen are successful. Fortunately, this was the case for me last night. It may sound like an odd combination but I was craving soup and pesto. I decided to make a sweet potato soup and a cilantro almond pesto. Turns out, the combination is heavenly. It's also naturally gluten-free, vegan and paleo. A triple whammy! It was the perfect spicy soup for a freezing cold New England evening.
Here's the recipe… Enjoy!
Sweet Potato Soup
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons minced ginger
2 cans (15 oz.) pureed sweet potato
2 cups vegetable or chicken stock
1 can (15 oz.) coconut milk
1 tablespoon brown sugar or honey
2-3 teaspoons gluten free Sriracha, depending on your heat preference (I prefer the Organicville brand)
2 teaspoons sea salt
In a large pot, add your EVOO. Add the onions and saute over medium-high heat until translucent. Add the garlic and ginger, and continue to cook until fragrant. Carefully stir in the sweet potato, stock, coconut milk, honey, Sriracha, and sea salt. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly. Puree the soup in an immersion blender or in a stand blender until very smooth.
Note: if you are using a low sodium stock, you may need more salt.
Cilantro Almond Pesto
2 cups of fresh cilantro (rinsed and stems removed)
1/2 cup of almond slivers
1/2 a yellow onion, diced
1 tablespoon citrus champagne vinegar
1 tablespoon EVOO
1/2 teaspoon chipotle
A pinch of salt
In a saute pan, saute the onion over medium-high heat until translucent. Then, in a blender or food processor, combine the onion and the other listed ingredients and blend until the cilantro and almonds have formed a pesto.
Stir a "dollop" of pesto into the sweet potato soup. I also recommend serving this soup with a side salad or some sautéed leafy greens.