Description
Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 2 tablespoons red curry paste
- 2 tablespoons Sriracha sauce
- 2 teaspoons grated fresh ginger
- 1 teaspoon grated fresh garlic
- 4 cups peeled and diced sweet potatoes
- 2 cups peeled and diced carrots
- kosher salt and freshly ground black pepper to taste
- 3 cups vegetable broth
- 1 cup coconut milk
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent
- 3 to 4 minutes. Add curry paste
- Sriracha sauce
- ginger
- and garlic; saute until fragrant
- 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
- Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender
- 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning
- if necessary.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 5