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.