My Local Sweet Potatoes go to Thailand

November 30, 2010 at 8:25 pm Leave a comment

It has been sad times for some of the vendors at the Hamilton Farmer’s Market. The City has renovated the market and, as a result, has downsized the number of vendor spaces. Some of the vendors have been around for years and now their stalls have no home. The City developed a scoring system which emphasized locally grown food. This makes sense to me… these are the vendors I seek out when I shop there, but I still feel bad for those who didn’t make the cut; come the New Year they have no jobs. The one stand that had primarily organic produce and most of it grown in Ontario during the spring and summer months didn’t make the cut. I know! It’s hard to believe. I decided the best thing to do in the face of such tragedy was to cook. I made a Thai inspired sweet potato soup (and yes my sweet potatoes were purchased at the farmer’s market and grown in local soil).

My Local Sweet Potatoes go to Thailand

  • 5 medium sized sweet potatoes, peeled and chopped into one inch pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 1 onion, small dice
  • 4 cloves garlic, minced
  • 2 teaspoons red curry paste (or less if you don’t like it too spicy)
  • 4 cups vegetable or chicken broth
  • 1 can coconut milk
  • 1 teaspoon lemon rind, finely grated
  • 1 teaspoon ginger
  • fresh cilantro, chopped fine (optional)
  • 2 green onions, thinly sliced (optional)

Preheat the oven to 375F degrees. On a parchment lined baking sheet, drizzle the prepared sweet potatoes with 2 tablespoons oil. Sprinkle with a touch of salt. Roast for 35 to 40 minutes, or until slightly browned and soft on the inside. (I do this the night before and it makes for a quick throw-it-together soup the next day).

Saute the onions and garlic in one tablespoon of oil. After 3 minutes add the ginger and curry paste. Cook for another 3 minutes; you want the onions to soften. Add the sweet potatoes, broth, lemon and coconut milk. Bring to a boil and simmer for 10 minutes. Transfer half of the soup to a blender and process until smooth. Add it back to the remaining soup. Stir, ladle is up and garnish with cilantro and/or green onions if you so desire.

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Entry filed under: Recipes. Tags: .

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