Anyone else disturbed by the amount of their grocery bill lately?
With the tumbling loonie, word on the street is grocery costs will continue to rise. It’s all of that fancy imported food we like. Like cauliflower, the caviar of 2016.
Not to worry though, friends. I’m here to give you an insider tip on how to save some sweet cash.
Buy local! Yup. Not only does Ontario still have a good variety of locally available fresh produce (check it out here), you can also buy frozen ‘product of Canada’ fruit and veg. In fact, a lot of it is on sale this time of year. Perfect timing.
Oh, you need some incredibly well tested recipes which feature local foods? I happen to know of a cookbook that’s just the ticket. Homegrown is selling like mad though, so you bes’ be ordering a copy STAT.
This super cinch recipe makes use of Ontario roots – sweet potatoes and carrots. I’ve added a few thai inspired ingredients because thai food kicks ass. Is there a better reason?
Serve it as a side or a starter for any of our other Thai-inspired recipes (um, it seems we’re sort of obsessed with thai food):
Thai Chicken Enchiladas
Spicy Thai Peanut Sauce Pizza
Thai Kale Salad with Sesame Tofu
Shrimp and Mango Fresh Rolls
Thai Chicken Cabbage Wraps
Thai Mango Salad
Thai Turkey Meatballs
Thai Sweet Potato Soup
- 1lb sweet potatoes (approximately 2 medium - peeled and chopped)
- 1lb carrots (approximately 4 medium - peeled and chopped)
- 1 tablespoon freshly grated or minced ginger
- 1l low sodium vegetable stock (divided)
- 1 cup coconut milk
- 1 tablespoon fresh lime juice (plus additional lime wedges for garnish)
- salt to taste
- ¼ cup roasted, chopped peanuts (for garnish)
- parsley or cilantro (for garnish)
||Add potatoes, carrots, ginger, 3 cups of stock and coconut milk to a large sauce pan and bring to a boil. Reduce heat to medium and simmer for 15-20 until potatoes and carrots are very soft. |
||Remove from heat. Using a hand blender or counter top blender, puree soup until smooth. Blend in additional stock as needed to reach desired consistency and reheat in pot if necessary. Add lime juice and salt to taste. |
||Divide soup among 4 bowls and top with parsley/cilantro and peanuts. Serve with a lime wedge. |