Thai Coconut Sweet Potato Soup
2016-05-12 18:49:53
Serves 4
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 jalapeño, chopped, seeds removed
- 2 garlic cloves, minced
- 4 tablespoons Thai red curry paste
- 1 large sweet potato, peeled and chopped into 1 inch pieces
- 1 14 oz. can coconut milk, light
- 3 cups chicken broth
- 1/3 cup peanut butter
- 3 tablespoons fresh cilantro, chopped
- 1/8 teaspoon cayenne pepper
- 1 lime, cut into wedges for serving, optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until softened, 7 minutes. Add the jalapeño and garlic and cook, 1 minute. Stir in the curry paste. Add the chopped sweet potato, coconut milk and broth, cover and bring to a boil. Reduce to a simmer and continue to cook until soft, 20 minutes. Using an immersion blender or working in batches with a blender, puree the soup until smooth. Stir in the peanut butter, cilantro and cayenne until smooth. Season with salt and pepper. Serve warm in bowls with an extra sprinkle of cilantro on top and a lime wedge on the side if you wish.
Adapted from Foodess
Adapted from Foodess
SALT & PREPPY https://www.saltandpreppy.com/
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