TURMERIC AND SWEET POTATO SOUP
½ cup (125 ml) natural almonds
2 tbsp (30 ml) tamarind sauce
3 tbsp (45 ml) coconut oil, divided
12 sage leaves
1 yellow onion, peeled and chopped
3 garlic cloves, minced
1 tbsp (15 ml) turmeric powder
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) salt
1 x 13.5 oz (400 ml) can coconut milk
2½ cups (625 ml) vegetable stock
10 cups (2.5 L) peeled, cubed sweet potato
1 lime, juice only
- In a small frying pan over medium heat, stir together almonds and tamarind, stirring constantly, until moisture evaporates and pan is dry, about 5 minutes. Tumble onto parchment paper and let almonds cool before coarsely chopping. Set aside for garnish.
- Wipe out frying pan, add 2 tbsp (30 ml) coconut oil and warm over medium heat. Carefully, as oil will sputter, add 4 or 5 sage leaves to frying pan. Fry until darkened and crispy, about 30 to 45 seconds. Transfer to a paper towellined plate to drain. Repeat frying with remaining sage leaves. Set aside.
- In a large saucepan over medium heat, warm remaining 1 tbsp (15 ml) coconut oil. Add onions and cook until translucent, about 8 minutes. Stir in garlic, turmeric, paprika and salt and cook until garlic is fragrant, about 1 minute. Set aside 2 tbsp (30 ml) of coconut milk in a small bowl for garnish. Add remaining coconut milk, stock and sweet potatoes to saucepan. Increase heat to high and bring soup to a boil before reducing heat to medium-low and allowing to simmer, uncovered, until sweet potato can easily be pierced with a fork, about 30 minutes.
- In a blender, purée soup in batches until smooth. Return to saucepan over low heat and stir in lime juice. Adjust seasoning, if desired.
- To serve, divide warm soup among soup bowls. Garnish with a drizzle of reserved coconut milk, some chopped tamarind-spiced almonds and a few fried sage leaves. Serve immediately.