Yield: Serves 4
Ingredients
Ingredient |
Amount / Weight |
Note |
Sweet potatoes |
400g |
Peeled, cubed |
Red bell pepper |
200g |
Chopped |
Shallots |
100g |
Chopped |
Coconut milk |
200ml |
|
Lime |
1 |
Juiced |
Thai red curry paste |
2 tbsp |
|
Ginger |
20g |
Fresh, grated |
Lemongrass |
1 stalk |
Minced |
Almond butter |
2 tbsp |
|
Steps
- In a large saucepan, sauté shallots, ginger, and lemongrass until shallots are translucent.
- Add the sweet potatoes, red bell peppers, and Thai red curry paste. Stir to coat the vegetables in the paste.
- Pour in the coconut milk and bring to a simmer. Cover and cook until the sweet potatoes are tender, about 20 minutes.
- Remove from heat and let cool slightly. Add the almond butter and lime juice.
- Puree the mixture using an immersion blender until smooth. Adjust seasoning as needed.
- Serve warm as a comforting soup with a side of crusty bread.