Spicy Thai Sausage, and Sweet Potato and Lime Soup
This is one of my favorite soups. It’s hearty and creamy. Perfect for those rainy summer days. You can easily substitute almond butter for the peanut butter in this recipe, to “paleotize” it.
- 1 tsp sesame oil
- 1 thumb sized peice fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 large stalk of celery, chopped
- 2 lbs sweet potatoes, peeled and cut into 1 ” cubes=2 djkdj
- 3 cups low sodium free range chicken broth
- 3 Tbs coconut palm sugar
- 1/4 cup almond or peanut butter
- 1/4 cup coconut milk
- 1 Tbs fish sauce
- 2 chipotle peppers in adobo sauce
- 2 Tbs chopped fresh cilantro and thai basil
- juice of one large or 2 small limes
- 1 package Niman Thai Style Uncured Sausage, chopped and cooked
- Heat the oil in a large saucepan over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, until starting to soften, about 3 to 4 minutes. Add the carrot, celery, and sweet potatoes; cook for 1 minute, or until fragrant. Stir in the broth and coconut sugar; increase the heat to high, cover, and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 18-20 minutes.
- Use an immersion blender, to puree the soup, or pour the soup into a large blender and puree in batches, and return the soup to the saucepan Stir in the almond or peanut butter, cooked sausage, coconut milk and fish sauce and cook, uncovered, 3 minutes longer. Remove from the heat and cool for 10 minutes..
- Stir in the cilantro, basil, and lime juice.