• January 6, 2013

    Thai Coconut-Peanut Sweet Potato Soup

    by

    Happy New Year! (A few days late.)

    I’d say I’ve been recovering, but there’s not much recovering to be done from a lazy, relaxing, snowed-in holiday – one in which your mom does all the cooking, and you do all the napping.

    Still, I think a 4 hour time difference and 13 hours of travel (including airport layovers and mechanical delays…) warrant a bit of recuperation in the form of sleep-ins and blog neglect.

    I’m not one for resolutions. I am pretty steady person. I do, however, crave a hefty influx of vegetables as I get back into my normal cooking routine after a month of holiday gatherings, surprise birthday parties, baby showers and Christmas feasts.

    Soup is my winter soul food – I make hearty, steaming, veggie-dense homemade soups about three times a week between November and March. I get the urge to share them all with you, but I risk this becoming a soup blog…

    In January, I like the kind of soup that sticks to your ribs, no bread or other accompaniments needed. This one most definitely fits the bill, with hearty sweet potato, nutty peanut butter and creamy coconut milk. Jalapeño, Thai red curry paste, cilantro and lime juice provide heat and vibrance. Served piping hot, it’ll surely clear a head cold.

    The nice thing about pureed soups is that you don’t have to be too perfect with the chopping – no careful dicing and mincing necessary, just a coarse run-through with the knife. I employ my pressure cooker to make fast work of tenderizing veggies – just 5 minutes to falling-apart sweet potato. It’s a kitchen goodie I highly recommend, if you didn’t get one for Christmas.

    Garnished with fresh cilantro with some lime wedges alongside for squeezing, this flavourful soup easily wins as a first course at a dinner party. I enjoy it best, however, as a satisfying lunch to brighten up a few days’ worth of drizzly Vancouver afternoons.

    Thai Coconut-Peanut Sweet Potato Soup

    This thai sweet potato soup recipe is based on hearty sweet potato, nutty peanut butter and creamy coconut milk with Thai curry paste and lime for vibrance. 
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Soup
    Cuisine: Thai
    Servings: 6
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 1 tbsp oil
    • 1 cup chopped onion from 1 medium-large onion
    • 1 jalapeno chopped (seeds removed, if less heat is preferred)
    • 1 large clove garlic minced
    • 3 tbsp Thai red curry paste
    • 1 large sweet potato peeled and chopped into 1 1/2" pieces
    • 1 can 400 mL/14 oz coconut milk
    • 3 cups vegetable or chicken broth
    • 1/3 cup natural peanut butter
    • 3 tbsp minced fresh cilantro plus additional for garnish
    • salt to taste
    • 1/8 tsp cayenne optional
    • 1 lime cut in wedges (optional)

    Instructions

    • Heat oil in a medium saucepan over medium heat. Add onion and saute until just softened. Add jalapeno and garlic; saute 1 minute. Stir in curry paste.
    • Add chopped sweet potato, coconut milk and broth. Cover and cook until sweet potato is very soft, about 20 minutes. Puree with an immersion blender, or do it in batches in a regular blender.
    • Stir in peanut butter, cilantro, and a generous pinch of salt. Stir, and adjust salt to taste. Add cayenne if additional heat is desired.
    • Serve with more minced cilantro and lime wedges on the side.
    Tried this recipe?tag @foodess
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Review this recipe

    avatar

      Subscribe  
    Notify of

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    Soft Pumpkin Cookies October 8, 2019
    Soft-Baked Pumpkin Cookies

    Easy, deliciously soft pumpkin cookies are fragrant with pumpkin pie spices plus the 4 essential keys to perfect, soft cookies every time.

    June 14, 2019
    Best-Ever Creamy Asian Dressing

    This Creamy Asian Dressing, my friends, is the Asian dressing of my dreams and the salad dressing of my summer.

    It takes just four ingredients and 2 minutes to make the most addictively flavourful sweet-savoury-creamy-umami dressing you’ve ever had.

    Coconut Squash Soup March 6, 2019
    Easy Coconut Squash Soup with Turmeric and Ginger

    This easy coconut squash soup is big on flavour. Ginger and turmeric bring warm, curried spice to this healthy squash soup recipe. (Bonus, it’s vegan!)