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Thai Curry Sweet Potato Soup

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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

  1. In a large saucepan, sauté shallots, ginger, and lemongrass until shallots are translucent.
  2. Add the sweet potatoes, red bell peppers, and Thai red curry paste. Stir to coat the vegetables in the paste.
  3. Pour in the coconut milk and bring to a simmer. Cover and cook until the sweet potatoes are tender, about 20 minutes.
  4. Remove from heat and let cool slightly. Add the almond butter and lime juice.
  5. Puree the mixture using an immersion blender until smooth. Adjust seasoning as needed.
  6. Serve warm as a comforting soup with a side of crusty bread.

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