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
- 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.
- 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.
- Puree the soup with an immersion blender until smooth.Add some more broth or coconut milk if the soup is too thick.
- 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.
- Serve garnished with lime wedges and cilantro.
