1. Puree white beans in a food processor and set aside.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 1 minute.
3. Add sweet potatoes and apples and cook for 3 minutes longer, stirring often.
4. Add nutmeg, ginger, curry paste and vegetable stock; bring to a boil, reduce to a simmer and cook for 10 minutes.
5. Add coconut milk, cilantro and pureed beans to the pot
then transfer the soup to a blender and process until smooth (or use an
immersion blender on the stove). Place soup back in the saucepan, season
with salt and pepper and keep warm.
6.
Fill a skillet with peanut or canola oil (about 1/2 inch deep) and turn
heat to high. Once oil is hot, fry shallots until brown and crunchy;
drain on paper towels and season with salt.
7. Ladle soup into bowls and garnish with crispy shallots and chopped cilantro.
Sweet Potato and Apple Soup with Crispy Shallots
Serves 6
All you need:
2 cans white beans, drained and rinsed
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
3 sweet potatoes, peeled and cubed
2 small Honeycrisp apples, peeled and diced
Pinch nutmeg
1 small piece ginger, peeled and grated
2 tablespoons red curry paste
3 cups vegetable stock
1 can coconut milk
1/2 bunch cilantro, chopped (plus more for garnish)
Crispy shallots
4 shallots, sliced thin
Peanut oil (or canola oil), for frying
All you do:
1. Puree white beans in a food processor and set aside.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 1 minute.
3. Add sweet potatoes and apples and cook for 3 minutes longer, stirring often.
4. Add nutmeg, ginger, curry paste and vegetable stock; bring to a boil, reduce to a simmer and cook for 10 minutes.
5. Add coconut milk, cilantro and pureed beans to the pot then transfer the soup to a blender and process until smooth (or use an immersion blender on the stove). Place soup back in the saucepan, season with salt and pepper and keep warm.
6. Fill a skillet with peanut or canola oil (about 1/2 inch deep) and turn heat to high. Once oil is hot, fry shallots until brown and crunchy; drain on paper towels and season with salt.
7. Ladle soup into bowls and garnish with crispy shallots and chopped cilantro.