Description
A comforting bowl of creamy, fragrant soup made with sweet potatoes and rich coconut milk, perfect for chilly evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Add the diced sweet potatoes and red curry paste. Stir to combine, allowing the flavors to marry.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or by transferring to a blender in batches. Return the soup to the pot, stir in the coconut milk and lime juice, and season with salt to taste. Serve hot, garnished with fresh cilantro.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 4 days. For longer preservation, freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg