Thai Sweet Potato Soup
I am forever a fan of the sweet potato. While its popularity always increases in the fall and winter, I enjoy these hearty tubers year-round. I always have some tucked away in my cupboard and find that they are the perfect addition to stews, soups and curries.
This simple one-pot soup is creamy, spicy and sweet. Red curry paste and ginger give this soup a subtle spiciness that is cooled with creamy coconut milk. Make this recipe for an easy weeknight dinner or store in the freezer for all your unforeseen meal emergencies.
(Note: sweet potatoes are not to be confused with yams, despite the reckless labeling practices of supermarkets).
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, peeled and minced
- 3 tbsp. red curry paste
- 4 medium sweet potatoes, peeled and chopped
- 1 tbsp fresh ginger, minced (or 1 tbsp. ground ginger)
- 4 cups vegetable stock
- 1 tsp salt + more to taste
- 3 tbsp. lime juice
- 1 14-oz can full-fat coconut milk
Direction:
1. Prep and chop your veggies. Heat a large pot or Dutch oven over medium heat. Add the olive oil, onion and garlic and sauté until soft, about 2 minutes. Add curry paste and sauté for another 2 minutes.
2. Add in sweet potatoes, ginger and vegetable stock. Simmer for about 15 minutes, or until potatoes are tender. Add in salt, lime juice and coconut milk, stirring well. Using an immersion blender, combine all ingredients.* Blend until smooth, about 3-4 minutes.
3. Top with fresh herbs or a drizzle of coconut milk. Serve hot. Enjoy!
Tips and Tricks:
*If you do not have an immersion blender, you can use a standing blender and blend the soup in batches.
