I am OBSESSED with the CSA boxes I get from The Fields Edge Farm here in Lancaster, PA. Not only do they come with delicious, local produce, but they include a printout that gives ideas on ways to utilize your goodies. This is super helpful, because a lot of the ingredients are new to me and I'm not always sure how to incorporate them into my usual go-to recipes.
They included this recipe from chef Adam Boyd in a previous box, and I made a couple adjustments based off what I had on hand and my personal preferences. It is VERY filling and pairs great with a little flatbread/naan or a green salad. The flavors will transport you to the beautiful mountains of northern Thailand!
-2 lbs Purple Sweet Potatoes (feel free to substitute with any variety of sweet potato)
-3 cloves Garlic
-4 oz fresh grated Ginger or 1 tsp ground ginger powder
-2 quarts Veggie Stock
-1 cup of dried Lemon Verbena
-3 stalks Lemongrass
-4 cloves Cardamom, crushed/halved so seeds are visible
-1 stick Cinnamon
-1 bunch Thai Basil
-1/2 cup sliced Scallions
-2 cans Coconut Milk (full fat)
Wash and peel sweet potatoes, split long ways, and roast face-down on a baking sheet with coconut oil and salt at 410 until caramelized, 25-35 minutes.
While these cook, heat 2 quarts veggie stock to boiling, add Lemon Verbena, Lemongrass, Cardamom and Cinnamon. Allow to steep 10-15 minutes. Strain.
Saute fresh ginger and garlic in coconut oil or ghee until tender. Combine with lemon verbena stock, roasted sweet potatoes, and coconut milk. Simmer on low for 15 minutes.
Blend in a high speed blender until smooth. Top with chopped Thai Basil, Scallions and Lime Juice.