Recipes & Tips:
Thai Potato Soup
High in potassium, good source of Vitamin C and low in fat!
Try serving this Gluten-Free soup for lunch or dinner!
4 EarthFresh yellow potatoes – Best for Mashing
4 garlic cloves - minced
1 Tbsp.fresh, grated ginger
1 tsp cumin
1 tsp coriander
1/2 tsp of medium curry powder
4 cups chicken broth
1 can of coconut milk
1/2 cup of cashews, toasted and chopped
2 Tbsp. cilantro - minced
1 lime – cut into small wedges
Peel, chop and place potatoes in a pot of cold salted water and bring to a boil until fork tender. Remove, drain and add potatoes to a blender. Add the chicken broth and blend until smooth.
Place potatoes/broth mixture in a pot and add all the spices, coconut milk and bring to a boil. Reduce heat and simmer for 1 hour.
Add cashews to a pan and lightly toast over medium heat. Remove and chop.
When soup is done, ladle into bowls and garnish with fresh cilantro, the toasted cashews and lime wedge. Serve and enjoy!