Get the Recipe: Thai Sweet Potato Soup
Delightfully different, this Thai-inspired Sweet Potato Soup combines sweet potatoes with carrot, coconut milk and Thai red curry paste for a vibrant and flavourful soup!
Ingredients
- 1 Tablespoon cooking oil
- 1 cup carrot, shredded
- 1 clove garlic, finely chopped
- Pinch red pepper flakes
- 1 1/2 teaspoons ginger paste
- 1 1/2 teaspoons lemongrass paste, optional
- 2 Tablespoons Thai red curry paste
- 13.5 oz can coconut milk, full-fat recommended (400ml)
- 3 cups sweet potato, roasted
- 2 cups chicken broth, or vegetable broth
- Juice of 1/2 lime
- 1 1/2 teaspoons Fish sauce
- Salt, to taste
Optional:
- 1/2 teaspoon Sambal Oelek
To Serve:
- Fresh Cilantro, chopped to serve
- Lime wedges, to serve
Instructions
Roast the sweet potatoes:
- Preheat oven to 425F. (not fan-assisted). Line a baking sheet with aluminum foil (for easy clean-up). Pierce the sweet potatoes a couple of times with a fork. Place onto the baking sheet and bake in preheated oven until soft when tested with a fork, about 40-50 minutes, depending on the size of the sweet potatoes. Remove from oven and when cool enough to handle, split open and spoon the flash into a bowl or measuring cup. *Can be done ahead and refrigerated or frozen.
For the soup:
- Heat oil in a large pot on the stove-top over medium heat. Add the shredded carrots and cook, stirring regularly, for 4-5 minutes. Add the garlic and cook, stirring, about 30-45 seconds more. Add the ginger, lemongrass paste and Thai red curry paste to the pot and cook, stirring, about 1 minute.
- Add the coconut milk to the pot, followed by the sweet potato and the broth and stir to combine. Bring soup to a boil, then reduce heat to medium low and allow to simmer for 15 minutes or so, to soften the carrot and blend the flavours.
- Use an immersion blender or a blender to blend the soup smooth. *If using a regular blender, do in small batches and remove the lid plug to allow steam to escape. Cover the lid hole with doubled up paper towel to keep the soup from escaping.
- To finish the soup, add the Fish sauce and the lime juice. Taste the soup and add additional salt, as needed.
- To serve, garnish with chopped fresh cilantro and lime wedges, for drizzling. (I've garnished here with black sesame seeds and drops of cream, as well).
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 381kcal, Carbohydrates: 31g, Protein: 7g, Fat: 28g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Sodium: 317mg, Potassium: 802mg, Fiber: 6g, Sugar: 10g, Vitamin A: 20680IU, Vitamin C: 8mg, Calcium: 73mg, Iron: 3mg
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