Thai Sweet Potato Soup
This Thai Sweet Potato Soup is a creamy and flavorful dish that combines the sweetness of sweet potatoes with the warmth of coconut milk and Thai spices. It's perfect as a comforting appetizer or a light main course.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 4 medium sweet potatoes About 800 grams.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste Adjust to preferred spice level.
- 4 cups vegetable broth 1 liter.
- 1 can coconut milk 400 ml.
- 1 tablespoon soy sauce
- 1 juice of lime
- to taste salt
- to taste pepper
- for garnish fresh cilantro
Instructions
- Peel and cube the sweet potatoes into 1-inch pieces.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly.
- Stir in the red curry paste and cook for an additional minute until fragrant.
- Add the cubed sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Remove the pot from heat and let it cool slightly. Using a blender or immersion blender, puree the soup until smooth.
- Return the blended soup to the pot. Stir in the coconut milk, soy sauce, and lime juice. Season with salt and pepper to taste.
- Heat the soup over low heat for another 5 minutes, ensuring it does not boil.
- Serve hot, garnished with fresh cilantro.
Notes
Adjust the amount of red curry paste to your preferred spice level.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
For a variation, you can add cooked lentils or chickpeas for more protein.