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.
Jennifer Pallian BSc, RD
from 1 medium-large onion
chopped (seeds removed, if less heat is preferred)
large clove garlic
Thai red curry paste
large sweet potato
peeled and chopped into 1 1/2" pieces
400 mL/14 oz coconut milk
vegetable or chicken broth
natural peanut butter
minced fresh cilantro
plus additional for garnish
cut in wedges (optional)
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.
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