Thai Sweet Potato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 chopping board
- 1 Knife
- 1 measuring cup
- 1 Stirring spoon
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon red curry paste
- 4 cup sweet potatoes peeled and cubed
- 4 cup vegetable broth
- 1 can coconut milk 13.5 ounces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- salt to taste
- fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for 1 minute.
- Add red curry paste and cook for another minute.
- Add cubed sweet potatoes and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
- Remove from heat and let cool slightly.
- Blend the soup until smooth using a blender or immersion blender.
- Return the blended soup to the pot and stir in coconut milk, soy sauce, and lime juice.
- Heat the soup gently and adjust seasoning with salt as needed.
- Serve hot, garnished with fresh cilantro.
Notes
For a richer flavor, consider roasting the sweet potatoes before adding them to the soup. You can also adjust the level of spiciness by adding more or less red curry paste. If you don't have fresh ginger, ground ginger can be used as a substitute, but use half the amount.
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