Description
This Thai Sweet Potato Soup is the perfect combination of fall flavors and exotic spices — plus its vegan and ready in 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 1 tablespoon fresh ginger or ginger paste, minced
- 2 tablespoons red curry paste, or more, to taste
- 1 pound carrots (about 2 large), peeled and diced
- 2 sweet potatoes, peeled and diced
- 4 cups best-quality vegetable broth, such as Aneto Natural
- 1 (13.5-ounce) can lite coconut milk
- Kosher salt and freshly ground black pepper
- 1/3 cup fresh cilantro leaves, plus more for garnish
- 1/4 cup packed fresh basil leaves, plus more for garnish
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons crushed peanuts
- 2 teaspoons siracha sauce, or more to taste (optional)
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, and ginger and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in curry paste until fragrant, about 1 minute.
- Stir in carrots, sweet potatoes, vegetable broth and coconut milk; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
- Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender or transfer soup to a blender and puree until desired consistency is reached.
- Serve immediately, garnished with additional fresh herbs, peanuts, and if desired.
Keywords: Vegetarian, Vegan, Sweet Potato, Thai