5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
Author:Delphine Fortin
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 minutes
Yield:4-6 servings 1x
Category:Soups and stews
Cuisine:Vegan
This easy Thai sweet potato soup with red curry is spicy, fragrant and packed with comforting flavors that makes it perfect for a cold night.
Ingredients
Scale
For the soup:
1 Tablespoon olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 and 1/2 teaspoon fresh ginger, minced
3 medium sweet potatoes, diced (about 4 cups/600g)
1 red bell pepper, diced
2 Tablespoons red curry paste
4 to 6 cups (1L-1.5L) vegetable broth
1/4 cup (65g) creamy peanut butter
1 13-ounces (400 ml) can coconut milk
2 Tablespoons soy sauce
For serving:
1 lime, juice
Fresh cilantro, chopped
Peanuts, slightly toasted and crushed
Instructions
Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onions, garlic and ginger, and cook for 1 minute, until fragrant.
Add the sweet potatoes and red bell pepper and sauté on medium-high for about 5 minutes.
Stir in the curry paste, and cook until fragrant. Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Bring to a boil, reduce the heat to medium-low and simmer for about 20 minutes, until the sweet potatoes are tender.
Add soup to a blender and mix until smooth and creamy, adding more vegetable broth if desired to adjust the thickness of the soup. Taste the soup and season with salt and pepper as desired.
Ladle the soup into bowls. Top with toasted peanuts, fresh cilantro and juice the lime over each bowl. Enjoy!