Unfortunately, I forgot to take a picture of all our goodies from Eva’s farm share this week, but the bounty was similar to last time, except we got green peppers and wheat berries instead of the baby spinach and golden beets. I made quick use of the green peppers in fajitas and the Swiss chard in Camilla’s tasty Lentil Soup with Italian Sausage and Swiss Chard, but I’m still stumped on the wheat berries – any suggestions?
I was also able wrestle away some of the sweet potatoes from Apolinaras this time (and by wrestle away, I mean hide in the back of the cabinet!), and decided to whip up a soup with them since it’s been so rainy and windy in Boston lately. I decided on a Thai twist because I was craving the sweet potato curry from Sugar and Spice, so I simmered the sweet potatoes with fresh ginger, lemongrass, red curry paste, lime juice, and coconut milk. The lovely orange hue made me smile and the flavor did not disappoint – yum!
Thai Sweet Potato Soup
Printable Recipe
Ingredients:
1 tablespoon canola oil
1 yellow onion, chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon red curry paste (or to taste, 1 tablespoon makes it pretty spicy!)
4 cups chicken stock
2 three-inch pieces lemongrass
2 large sweet potatoes, scrubbed, peeled, and cut into chunks (4 cups, 32 ounces peeled)
Juice of 1 lime
1 cup light coconut milk
1 teaspoon salt
1/4 cup finely chopped cilantro, for garnish
Directions:
Heat oil over medium high heat in a large stockpot and sauté onions for 5 to 7 minutes or until tender. Add ginger and curry paste and sauté one minute. Add chicken stock, lemongrass, and sweet potatoes to the stockpot and simmer with the pot covered for 10 to 15 minutes or until potatoes are tender. Remove lemongrass and stir in lime juice, coconut milk, and salt. Puree until smooth with an immersion blender. Ladle into bowls and garnish with cilantro. Makes 4 servings.
Nutrition: 303 calories, 9.4g fat, 7.4g fiber, 5.6g protein per serving
Cost: $1.31 per serving
Cake, Batter, and Bowl features my original recipes for quick, healthy, and inexpensive weeknight meals and indulgent weekend treats. Enjoy!
Coconut milk is an amazing ingredient in soups. I would love to try this on a rainy day! Luckily, I think a few are in store for us
I so love soups as yummie looking as this!!
i also love your combo of fine ingredients!
MMMMMMMMMM,….lovely!
You can use wheatberries for salads or for breakfast with fruits. I saw the latter on 101 cookbooks almost 1 year ago and, when I tried it, I fell in love with wheatberries
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I am a fan of lemongrass (even though I don’t cook with it often enough) and I love all the flavors in your soup! Great job.
great twist, kerstin! coconut milk and cilantro are code words for DELICIOUS in just about anything, and your soup has a lovely hue and consistency.
as for the wheat berries, i’ve only ever seen them as an addition to bread. good luck!
Amazingly delicious hearty yummy soup u have here….great recipe here…
cheers n happy day to ya…
Kerstin, I love your soup. If I can find some lemongrass in this very small town, I’ll be making it.
Mmm these are some of my favorite flavors! I don’t even know what a wheat berry is! Maybe you’ll come up with a cool recipe and can explain them sometime (or I guess I can just google it!)
You had me at “Thai”…and “sweet potato”…and probably at “soup” too! This looks amazingly delicious! And considering Tom Kah soup is my favorite, this has all the right flavors =)
This is great! Are you entering it in the North Carolina SweetPotato Commission’s contest?? http://www.sweetbytesblog.blogspot.com
Beautiful! I think curry and sweet potatoes are such a wonderful pair.
I love your new blog design! It’s positvely gorgeous – just like your and your culinary creations!
I’m so glad you were able to rescue some sweet potatoes – your soup sounds so heavenly! Mmmm, sweet potatoes and coconut milk = perfection! 
Oooh, wheat berries make a cool risotto!!
That sounds awesome. Heh, it has been soup weather here in Boston, I might just have to bust this stuff out.
Lemongrass is one of those magic ingredients that seems to make soup extraordinary! I love it! And when you pair it with sweet potato? Hello…? I’d like to swim in a bowl of it! I love the wheat berry salad that they have at Whole Foods? Maybe an easy wheat berry salad with spinach, cranberry, almonds, curry and cilantro?
Sounds absolutely delicious. We love Thai and we love sweet potatoes.
In my opinion, nothing compares to Thai flavors…or sweet potatoes! If you combine the two, you can’t go wrong.
I’ve never cooked with wheatberries before but I hear they are a lot like barley or farro. I think Kevin of Closet Cooking uses them in a few recipes…toss them with bell peppers and feta for a mediterranean spin or butternut squash, tahini sauce, and chickpeas for a super delicious spin.
Kerstin, lovely soup, love the ingredients in it…must taste delicious!
YUM! I am totally making this soup! Kerstin, your blog is dangerous for me! I love it ALL!
THis silky looking and gorgeous soup is so inviting.
What a wonderful delicious soup! Fantastic flavors!
Definitely a winner
love wheatberries! they’ve got a nice chew to them… throw them in oatmeal, salads, even with some roasted veggies!
Well, I just use wheatberries in my Misotto! Hee. And they are really nice in a hot salad, or just think of them as a very chewy rice!
The soup looks wonderful, Kerstin! I love the spices and flavors in there. Lovely!
I like wheatberies in salads and yogurt.
That soup looks awesome! Where did you get lemongrass? Is it sold in a regular supermarket or did you go to an Asian store?
I love the sweet potato curry from Sugar & Spice too!! This soup sounds perfect. I’m definitely trying it after I live through all of the upcoming packing/moving/insanity at work that is occurring over the next few weeks.
By the way – I LOVE your new layout. Very whimsical!
This is my kind of soup! Love the red curry paste. It’s one of my most favorite things.
~ingrid
Thanks for all the wheat berry suggestions! I think I’m going to try them in a salad first since we’ve been getting so many greens in the farm share every week!
Sharon – I agree, coconut milk is so lovely in soups.
Elina – We did get the lemongrass at an Asian market.
Erin – I know, just thinking about it makes my mouth water!
The Thai flavors in the soup sound so good! And, I have an idea for you for the wheatberries: http://lisaiscooking.blogspot.com/2009/10/wheat-berries-with-vegetables.html
Lisa – Thanks for the recipe, it looks delicious!
Cristy – Sorry, your comment originally got stuck in my spam filter for some reason. I will definitely be entering it in the contest, thanks for the reminder
This looks amazing – I love Thai food!
what a lovely flavor combination! It never occurred to me to mix sweet potatoes and coconut milk. I love tom yum soup but this soup is probably the next one I cook. Thanks for sharing!
I love your thai twist on this soup! I’ve never used wheat berries either, but need to try them sometime!
Love thai food, so this would go down a treat with me. Thanks
I love the sweet potato curry from Sugar & Spice too!! This soup sounds perfect. I’m definitely trying it after I live through all of the upcoming packing/moving/insanity at work that is occurring over the next few weeks.By the way – I LOVE your new layout. Very whimsical!