Ingredients for Creamy Thai Sweet Potato Soup
- 1 medium onion, finely chopped
- Sweet Potatoes
- 1 cup chopped carrots
- Vegetable Stock
- Lemongrass
- Coriander Seed
- Ground Cumin
- 1 (13.5 ounce) can full-fat coconut milk
- Roasted Cashew Nuts
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How to Make Creamy Thai Sweet Potato Soup
- Finely chop 1 medium onion. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Sauté the onion for 3-4 minutes, until softened.
- Add 1 lb peeled and cubed sweet potato and 1 cup chopped carrots to the saucepan. Fry for another 3-4 minutes, stirring occasionally, until slightly softened.
- Stir in 1 tablespoon Thai red curry paste, 1 teaspoon ground ginger, and 1/2 teaspoon ground coriander. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 4 cups of vegetable stock and 1 (13.5 ounce) can of full-fat coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes, or until the sweet potatoes are tender.
- Remove the lid and simmer for another 2-3 minutes, or until the soup has slightly thickened.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth.
- Return the soup to the saucepan if using a blender. Taste and adjust seasoning with salt and pepper as needed.
- To serve, ladle the soup into bowls and top with 1/4 cup roasted cashews per serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
47g
Fat
78g
Carbs
9g
