Curried Sweet Potato + Salted Peanut Puree

As a former hippie and working professional chef with deep roots in the American Farm-to-Fork movement, it is great to see the cannabis plant move into the mainstream and onto the dinner table. More importantly into people’s kitchens and cupboards.

Having several different pantry items to utilize in your daily cooking that contain cannabinoids lessens the chaos of not knowing what to do to get your products infused. There are countertop botanical extractors that are very affordable and super simple to use, especially for those cooks that truly enjoy making their own infused products.

This recipe utilizes not only cannabis infused coconut oil and cannabis-infused quality maple syrup, it also takes advantage of decarboxylated (activated) fresh kief. And again, with legitimacy in legalization and more people creating kitchen equipment and gadgets that help the culinary world process different parts of the cannabis plant, we now have electric countertop kief sifters.

I would highly recommend using a creamy cultivar with this recipe, something like Orange Dream, Mendo Breath, or Wedding Cake. Roasted sweet potatoes and salted peanuts mingle with curry paste and coconut milk to create an incredibly velvety smooth bowl of soup.

Please don’t spend too much time with the sweet potato and yam debate… use whichever you choose. Over time the name yam and sweet potato have been used interchangeably in conversation, at the supermarket, and even in cooking. Although they are both root vegetables, they are really two different vegetables, belonging to two different plant families. The sweet potato is from the morning glory family while the yam is related to the lily. In my opinion, yams are slightly starchier than sweet potatoes and can grow much larger. Both are a staple food in many parts of the world, and they are a good source of fiber, potassium, and minerals.

While peanuts technically belong to the legume family, many still refer to them as a nut. Either way, the salted and roasted variety are going right in the pot to make this soup.

After you let it simmer for 35-40 minutes, it is best to let this soup rest for 30 minutes or so before puréeing in a high-speed blender. Be sure to thoroughly purée the soup, making it velvety smooth. If you need to thin it out, be sure to re-season every time you add liquid. Although it may give a fall soup vibe, this curried cannabis sweet potato purée is best anytime you make it.

I hope you enjoy this soup as much as I love an excuse to make copious amounts of cannabis infused maple syrup lacquered bacon!

Recipe: Cannabis Curried Sweet Potato + Salted Peanut Purée

with Cannabis Pollen Gingered Cream + Cannabis Maple Lacquered Bacon

PREP TIME: 20 minutes
COOK TIME: 1 hour
YIELD: 4-6 servings
TOTAL THC/CBD: Depends on the potency of products used
STATUS: Brings a new meaning to “soup of the day”
From the cannabis pantry: Cannabis-infused coconut oil, cannabis-infused maple syrup
Chef’s Strain Recommendation: Mendo Breath

EQUIPMENT

• Rasp
• Chef’s knife
• Cutting board
• Small whisk
• Small stainless-steel mixing bowl
• Medium soup pot
• Blender
• Large spoon
• Lined baking sheet
• Tongs

INGREDIENTS

Curried Sweet Potato + Salted Peanut Purée

• 1 Tbsp. fresh ginger (fine diced)
• 5 cloves garlic (peeled and crushed)
• ¼ cup sweet onion (small diced)
• 4 carrots (peeled and small diced)
• 2 cups roasted garnet yam pulp (peeled) (approx. 2 large, sweet potatoes)
• ¼ cup cannabis-infused coconut oil (made in the MB2e by Magical Butter)
• ½ tsp. cracked black pepper
• ½ cup dry roasted salted peanuts
• 1½ tsp. Jacobsen kosher salt
• 1½ quarts water (or chicken stock)
• ¼ gram decarboxylated kief (optional)
• 1 cup full fat coconut milk
• 1 Tbsp. yellow curry paste
• 2 Tbsp. dark brown sugar
• ¼ tsp. coriander

Cannabis Pollen Gingered Cream

• ¼ cup Greek yogurt
• ½ tsp. fresh cannabis pollen
• ¼ cup sour cream
• 1 tsp. fine rasped ginger

Cannabis Maple Lacquered Bacon

• 1 Tbsp. cannabis-infused maple syrup (made in the MB2e)
• 4-6 crispy cannabis maple lacquered bacon rashers (size of bacon rasher is up to you)
• 1 tsp. cracked black pepper

Additional Garnish

• ¼ cup salted dry roasted peanuts (crushed)
• 6-8 small fresh mint leaves

INSTRUCTIONS

1. In an oven, roast the whole sweet potatoes at 375°F for 1 hour.
2. Cool sweet potatoes, peel, discard peels, set aside pulp.
3. In the soup pot, add the cannabis coconut oil and over low heat, sweat the ginger, garlic, onion, and carrots until onions are translucent (about 10 to 15 minutes).
4. Add the curry paste and peanuts to the veggies, mixing thoroughly. Sauté on low for 5-6 minutes.
5. Add the water, coconut milk, salt, and pepper, kief, coriander, and the sweet potato pulp. simmer on low for 35-40 minutes.
6. Adjust seasoning and make sure you are happy with desired consistency.
7. For the yogurt garnish, mix the yogurt, sour cream, and cannabis pollen with the ginger and refrigerate.
8. For the bacon garnish cook the pepper seasoned bacon rashers in an oven to desired doneness, brushing several times with the cannabis maple syrup.
9. Serve the soup hot, garnished with a little gingered cream, crushed peanuts, and a maple lacquered bacon rasher.

More cannabis-infused recipes from Chef Sebastian Carosi:
Purple Varnish Clam & Mushroom Bone Broth Ramen
PNW Fork & Knife Avocado Toast
Smoky BBQ I502 Washington Whiskey Wings