Monika & Leo Rastapkevicius of R-Gro Farms
The Arts & Cookery Bank ended their Twelve Days of Christmas events this year with a “Sweet Endings Long Lunch” celebrating of the sweet potato. It was a salute to locally grown food and the versatility of the sweet potato, with tasty treats consisting of sweet potato soup, fries, twice baked potato, and pie.
Local growers, Monika and Leo Rastapkevicius supplied the sweet potatoes from their R-Grow farm near West Lorne and stopped in to sample the sweet creations. They also grow sweet corn, muskmelons, seeded and seedless watermelons, ornamental pumpkins and gourds and cash crops.
Local growers, Monika and Leo Rastapkevicius supplied the sweet potatoes from their R-Grow farm near West Lorne and stopped in to sample the sweet creations. They also grow sweet corn, muskmelons, seeded and seedless watermelons, ornamental pumpkins and gourds and cash crops.
The sweet potato soup was a welcome warming opener to the outdoor luncheon. Find our favourite version below. Look for sweet potatoes grown in Ontario to make it – they store over the winter and are usually available throughout the year.
The Arts & Cookery Bank offers many events, cooking and photography classes. Find out more...
The Arts & Cookery Bank offers many events, cooking and photography classes. Find out more...
Thai Curry Sweet Potato Soup
This mildly spiced creamy soup adds a new dimension to your fall and winter menus. It freezes well, so it can be prepared ahead. Sweet potatoes are a large reddish tuber with a deep orange flesh that gives a rich colour and a good source of beta carotene.
Preparation Time: 15 minutes
Cooking Time: 15 to 20 minutes
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 15 to 20 minutes
Serves: 6
Ingredients:
Preparation Instructions: In large nonstick saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, coriander, turmeric and hot pepper flakes, stirring until onion is softened, about 3 minutes.
Add broth, sweet potato and coconut milk; bring to boil. Cover and reduce heat to low; cook for 12 to 15 minutes or until potato is tender. Let cool slightly. Purée, in batches, in blender or food processor or with hand blender until smooth. Return to saucepan. Stir in lime juice; season with salt if desired. Serve garnished as desired.
Variation: Omit coconut milk and increase broth to 3-1/2 cups (875 mL). Add 1 tbsp (15 mL) packed brown sugar.
Source: Foodland Ontario
- 2 tbsp (25 mL) vegetable oil
- 1 medium Ontario Onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) finely grated fresh gingerroot
- 1 tsp (5 mL) each of ground cumin, coriander and turmeric
- 1/4 tsp (1 mL) hot pepper flakes
- 2 cups (500 mL) vegetable or chicken broth
- 4 cups (1 L) cubed peeled Ontario Sweet Potatoes (about 1-1/4 lb / 500 g or 1-1/2 large potatoes)
- 1 can (14 oz/398 mL) light coconut milk
- 1 tbsp (15 mL) fresh lime juice
- 1/4 tsp (1 mL) salt (optional) Garnish (optional)
- 1/4 cup (50 mL) chopped roasted peanuts
- Finely grated lime rind, minced fresh cliantro or parsley
Preparation Instructions: In large nonstick saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, coriander, turmeric and hot pepper flakes, stirring until onion is softened, about 3 minutes.
Add broth, sweet potato and coconut milk; bring to boil. Cover and reduce heat to low; cook for 12 to 15 minutes or until potato is tender. Let cool slightly. Purée, in batches, in blender or food processor or with hand blender until smooth. Return to saucepan. Stir in lime juice; season with salt if desired. Serve garnished as desired.
Variation: Omit coconut milk and increase broth to 3-1/2 cups (875 mL). Add 1 tbsp (15 mL) packed brown sugar.
Source: Foodland Ontario
RSS Feed
