Red Thai Sweet Potato Soup
A few years ago, I was visiting a friend who was going through a difficult time. She was a teacher and her wonderful students and families stocked her freezer. While I was visiting, we had this delicious soup with sweet potatoes and red Thai curry. I knew I had to go home and try and recreate it. This creamy, slightly spicy soup is the perfect soup to cuddle up with on a cool, rainy fall day.
Soup Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 1 medium carrot, peeled and chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1+1 Thai red chili pepper, sliced and de-seeded
- 2 stalks lemongrass
- 2 large sweet potatoes, peeled and roughly chopped
- 4 cups broth
- 1 lime, juiced
- 1 can lite coconut milk
Garnish Ingredients
- 2 tablespoons roasted pumpkin seeds
- 1 handful cilantro, leaves picked off stems
- 1 tablespoon unsweetened coconut
- coconut or almond milk (I like to froth mine)
- red pepper flakes
Step 1: Instructions for the Prepping the Lemongrass
To prepare the lemongrass, peel off the outer layer. Cut off the thin, woody top and chop the lemongrass stalk in half. Use a kitchen mallet and bash the stalk several times to bruise the lemongrass.
Step 2: Instructions for the Soup
Heat a large dutch oven or large pot over medium high heat and add the coconut oil. Add the onion and carrot, saute for about 3-5 mins. Then add the garlic, ginger, chilies and lemongrass and saute for another 3 minutes until fragrant. Add the sweet potatoes and broth, bring to a simmer and reduce heat to medium low. Cook for 20-35 minutes, until the potatoes are tender.
Step 3: Instructions for Blending the Soup
In batches, blend until smooth, return the pureed soup to the pot and add the coconut milk and lime juice. Gently heat the soup until just warm.
Step 4: Instructions for Serving
Ladle into bowls and garnish with a drizzle of coconut milk, pumpkin seeds, cilantro and coconut. Enjoy!
