Thai Sweet Potato Soup

Thai Style Sweet Potato Soup

  • 2 Tbsp oil
  • 1 medium yellow onion peeled and chopped
  • 1-2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves peeled and minced
  • 650 g sweet potato peeled and diced
  • 2 carrots peeled and diced
  • 750 ml vegetable or chicken broth
  • 1 can coconut milk full-fat or light
  • 1/2 teaspoon ground white pepper
  • juice and zest of 1 big lime
  • salt to taste
  1. Heat the oil in a large Dutch oven over medium heat. Add onions and saute for 3 minutes. Add the ginger, garlic, and curry paste, then saute another 2 minutes.
  2. Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer 15 or until the vegetables are tender.
  3. Puree the soup with an immersion blender until smooth.Add some more broth or coconut milk if the soup is too thick.
  4. Stir in the rest of the coconut milk along with the lime juice, lime zest and white pepper. Season with salt or soy sauce to taste.
  5. Serve garnished with lime wedges and cilantro.