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Rich, thick and with a definite kick of spice, this Thai Style Sweet Potato Soup is a wonderful meal by itself! Smooth and velvety, this will be a favorite!
Now that cooler weather is on its way for MOST people (I live in AZ, this won’t happen for awhile), I wanted soup. But not just ANY soup, one that I’ve made for years, and has a spicy and interesting kick to it.
Growing up in New Zealand, in particular, Auckland, I was exposed to many cultures and cuisines. It’s kind of a melting pot, and I love the diversity of food available there. Thai food is a particular favorite of mine. The flavors are vibrant and amazing.
We eat this with some fresh Maple Oat Skillet Bread and call it dinner. It’s SO good!
[clickToTweet tweet=”Rich, thick, and spicy – this #thai style sweet potato #soup will make you want more! #recipe ” quote=”Rich, thick, and spicy – this #thai style sweet potato #soup will make you want more! #recipe “]
Where to find the curry paste?
Red curry paste can be found in the international aisle of most grocery stores in the US – and it really is essential to this dish.
How to make Thai Style Sweet Potato Soup:
- Roast your sweet potatoes and onions with some oil and brown sugar.
- When they’re done, add them to a large pot with the curry paste and ginger, and cook a little.
- Add the stock, and blend.
- Add the coconut milk, and blend.
- Finally, add whatever greens you are using (cilantro, green onions etc)
- Devour.
Want MORE soup? Of course you do!
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Thai Style Sweet Potato Soup
Rich, thick and with a definite kick of spice, this Thai Style Sweet Potato Soup is a wonderful meal by itself!
Prep: 5 minutes
Cook: 1 hour 15 minutes
Total : 1 hour 20 minutes
yield: 6
Ingredients
- 2 large sweet potatoes
- 2 large onions
- 2 Tbs dark brown sugar
- 3 Tbs peanut oil
- 2 Tbs Thai red curry paste
- 3 Tbs ginger finely grated
- 2 quarts chicken stock 8 Cups
- 1/2 can coconut milk
- 2 cups fresh greens chopped e.g. cilantro, green onions or a mix
- Juice of 2 limes
Instructions
- Preheat oven to 400°F.
- Place sweet potato and onion on a large baking tray.
- Scatter the brown sugar and half the peanut oil over the top and shake the tray to coat the vegetables.
- Bake the vegetables for 45 minutes, turning a few times during cooking.
- Once cooked, the potatoes and onions should be honey brown and caramelized, not black.
- Into a large, deep pot add the remaining oil, curry paste and ginger.
- Cook over a medium heat for about 3 minutes to release the flavors.
- Add cooked vegetables and combine.
- Pour in the stock and simmer for about 15 minutes.
- Blend the mixture until smooth.
- Add the coconut milk, stir through and simmer for 3-5 minutes.
- Add the fresh greens, stir in well and add the lime juice to taste.
- Stir well and serve.
- Devour.
nutrition facts
Calories: 279kcal (14%) Carbohydrates: 21g (7%) Protein: 9g (18%) Fat: 17g (26%) Saturated Fat: 8g (50%) Cholesterol: 9mg (3%) Sodium: 459mg (20%) Potassium: 488mg (14%) Fiber: 1g (4%) Sugar: 11g (12%) Vitamin A: 845IU (17%) Vitamin C: 5.3mg (6%) Calcium: 37mg (4%) Iron: 1.9mg (11%)
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
