Thai Sweet Potato Soup

This recipe is based on a Thai soup with shrimp recipe from Eat, Shrink & Be Merry by Janet & Greta Podleski.  I made this as a spicy vegetarian soup for my daughter when she had a cold.  We liked it so much that there was not much left over for her for the next day!

I think this recipe would work well in the crock pot.  I would sauté the onions and spices first and then add them and everything else to the crock pot, except the cilantro, basil, peanut butter, sugar and lime juice (which I would add at the end after blending it).  

1 tbsp coconut oil

1 cup chopped onions

1 cup chopped red bell pepper

3/4 cup chopped celery

2 tsp minced garlic

4 cups peeled, cubed sweet potato (about 2 large)

1 tbsp grated gingerroot

3/4 tsp each ground cumin, ground coriander, and curry powder

1/4 tsp ground cinnamon

3 cups vegetable broth (or water with a gluten-free vegetable bouillon cube)

1 can coconut milk (Thai Kitchen brand works well, is easy to find and reasonably priced at The Real Canadian Superstore)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

3 tbsp each chopped fresh cilantro and chopped fresh basil leaves

3 tbsp peanut butter (almond butter or sunflower seed butter might work if you are allergic to peanuts)

1 tbsp coconut sugar

1 tbsp freshly squeezed lime juice

Heat oil in a large soup pot over medium heat.  Add onions, red pepper, celery and garlic.  Cook and stir until vegetables begin to soften.  Stir in ginger root, cumin, coriander, curry and cinnamon.  Add sweet potatoes, broth, coconut milk, salt and pepper.  Bring the soup to a boil.  Reduce heat to low, cover and simmer for about 20 minutes until the sweet potatoes are tender.  Puree in a blender in batches, or use a hand blender.  Stir in cilantro, basil, peanut butter, sugar and lime juice.  Garnish each bowl with chopped cilantro.