Treats at The Titty Table: Spicy Red Curry & Sweet Potato Soup

For the first recipe, I thought I’d start things off with a (spicy) bang! Seemed fitting for the cloudy Monday we just had. This soup is so flavorful and comforting, it’s hands down one of my favorite dishes to make on a dreary day.

The band got here around noon and after a few “hellos” got right to work. About six hours later, the soup was nearly done and the whole studio smelled… edible. There was finally a pause in the music and a voice yelled out, “OH MY GOD, WHAT ARE YOU MAKING???”, then BOOM! All three boys were seated at The Titty Table, spoons in hand. One of them actually licked his bowl clean. (He shall remain nameless.)

5

Ingredients

2 tablespoons olive oil

1 ½ white or yellow onions, chopped

1 tbsp. + ½ tsp. Thai red curry paste

1 tbsp. yellow curry powder

1 tsp. dry ground ginger

2½ tbsp. minced fresh ginger

7 cloves garlic, chopped

3 large sweet potatoes, peeled & diced

1 lb. carrots, rinsed, & sliced (I leave the peel on)

7 cups homemade vegetable stock (store bought is fine too, just make sure it’s low sodium)

1 10-11’’ piece of lemongrass, outer leaf removed, cut into 2 pieces

2 cans of coconut cream, divided: 1½ cans for soup, ½ can for topping

salt & pepper, to taste

For the topping

1½ cups of roasted unsalted cashews, chopped

2 tbsp. chopped cilantro

1 tbsp. chopped Thai basil (regular will work as well)

1 tbsp. chopped chives

2 tbsp. lime zest, divided

½ can of reserved coconut cream

Instructions

Heat oil in a large soup pot over medium heat. Add the onions and sauté until slightly translucent, about 3–4 minutes. Add the curry paste, curry powder, and dried ginger, and cook for 2 more minutes, adding a splash more oil if necessary. Add fresh ginger and garlic, cook for 1 minute, then add the sweet potatoes, carrots, lemongrass, and vegetable stock. Let it simmer over medium-low heat for about 40–50 minutes, or until the sweet potatoes are super soft and tender. Carefully remove the lemongrass, discard. Working in small batches, purée the soup in a blender until smooth and creamy. (I put the puréed soup into a large bowl while I finish blending, then pour it all back into the soup pot when done.) Finally, over low heat, add in the 1½ cans coconut milk and warm through. Take a taste and season with salt & pepper to your liking. Keep warm while you make the toppings.

The toppings

Combine cashews, cilantro, basil, chives, and 1 tbsp. lime zest, set aside. Stir remaining lime zest into ½ can coconut cream. When ready to serve, portion soup into bowl, drizzle with the coconut lime cream, and sprinkle a good amount of cashew mixture on top. Squeeze a little lime on top & enjoy!

Serves 8

x Christy

To learn the story behind The Titty Table, click here.

Photos courtesy of Christy.

 

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