Thai-Inspired Sweet Potato Soup [ 40 min ]
This Thai-Inspired Sweet Potato Soup is a feast for both the eyes and the palate. The vibrant orange hue of the sweet potatoes, infused with the exotic flavors of red curry and coconut milk, creates a comforting yet invigorating dish. This soup is perfect for a quick weeknight dinner, offering a harmonious balance of spices and creaminess that is sure to delight. With just a hint of lime and a fresh sprinkle of cilantro, it’s a deliciously warming meal ready in under an hour.
Ingrédients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, minced garlic, and grated ginger, sauté until fragrant and onion is translucent, about 5 minutes.
- Stir in red curry paste and cook for another minute.
- Add diced sweet potatoes and stir them with the onion mixture.
- Pour in vegetable broth and coconut milk, followed by salt, pepper, and turmeric.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the sweet potatoes are tender.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 38gProtéines: 4gFat: 11gSucre: 9g
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