This Thai-Style Sweet Potato Soup with Coconut and Lime is the type of soup you can serve no matter what the weather or season. It’s always delicious and a real mood-lifter!
Course
Main Course
Cuisine
Asian, thailand, vegetarian
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings4people
Calories350kcal
AuthorKiki Johnson
Ingredients
2tablespoons oil
1medium yellow onionpeeled and chopped
1-2tablespoons red curry paste
1tablespoon freshly grated ginger
3garlic clovespeeled and minced
650gsweet potatopeeled and diced
2carrotspeeled and diced
750mlvegetable broth
1canfullfat coconut milkfull-fat or light
1/2teaspoon ground white pepper
juice and zest of 1 big lime
salt to taste
Instructions
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.