Thai Curry Sweet Potato Soup
1 min read
Serves
| 50gShallotsChopped | sauté shallots3–4 min | add the sweet potatoes | pour in the coconut milk20 min | remove from heat and let5 min | puree the mixture using1–2 min | serve warm |
|---|---|---|---|---|---|---|
| 10gGingerFresh, grated | ||||||
| 1 stalkLemongrassbruised; fished out before blending | ||||||
| 200gSweet potatoesPeeled, cubed | ||||||
| 100gRed bell pepperChopped | ||||||
| 1 tbspThai red curry paste | ||||||
| 100mlCoconut milk | ||||||
| ½LimeJuiced | ||||||
| 1 tbspAlmond butter | ||||||
Method
- 3–4 minsauté shallots 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.
- 20 minPour in the coconut milk and bring to a simmer. Cover and cook until the sweet potatoes are tender, about 20 minutes.
- 5 minRemove from heat and let cool slightly. Add the almond butter and lime juice.
- 1–2 minPuree the mixture using an immersion blender until smooth. Adjust seasoning as needed.
- Serve warm as a comforting soup with a side of crusty bread.