Thai Style Sweet Potato Soup
User Reviews
5.0
3 reviews
Excellent
Thai Style Sweet Potato Soup
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Rich, thick and with a definite kick of spice, this Thai Style Sweet Potato Soup is a wonderful meal by itself!
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Ingredients
- 2 large sweet potatoes
- 2 large onions
- 2 tablespoons dark brown sugar
- 3 tablespoons peanut oil
- 2 tablespoons Thai red curry paste
- 3 tablespoons ginger finely grated
- 2 quarts chicken stock 8 Cups
- 1/2 can coconut milk
- 2 cups fresh greens chopped e.g. cilantro, green onions or a mix
- Juice of 2 limes
Instructions
- Preheat oven to 400°F. Peel and dice the sweet potatoes, and peel the onion and cut into chunks.
- Place sweet potato and onion on a large baking tray.
- Scatter the brown sugar and half the peanut oil over the top and shake the tray to coat the vegetables.
- Bake the vegetables for 45 minutes, turning a few times during cooking.
- Once cooked, the potatoes and onions should be honey brown and caramelized, not black.
- In a Dutch oven or large pot, add the remaining oil, curry paste and ginger.
- Cook over a medium heat for about 3 minutes to release the flavors.
- Add cooked sweet potatoes and onions and combine.
- Pour in the stock, bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Using an immersion blender or regular blender, puree the mixture until smooth.
- Add the coconut milk, stir through and simmer for 3-5 minutes.
- Add the fresh greens, stir in well and add the lime juice to taste.
- Stir well and serve.
- Devour.
Equipments used:
Notes
- Safety Tip
- If using a regular blender to puree, hold the lid while blending with a kitchen towel. The steam causes the lid to blow off, and you could get burned if you aren't careful!
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
- Substitutions/Additions
- You can switch out the sweet potatoes for butternut squash if you prefer.
- You can add garlic if you'd like. Add the garlic to the curry pas.te
- Add more or less curry paste based on your individual spice level comfort.
- Sour cream can be used in place of the coconut milk if desired. I do love the flavor the coconut brings, so if you can - do use it!
- Freezing instructions
- This recipe can be frozen after cooking. Ladle into freezer safe containers, leaving room for expansion, seal, label and freeze. This soup will be good in the freezer for up to 6 months.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
9mg
(3%)
Sodium
459mg
(19%)
Potassium
488mg
(14%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
845IU
(17%)
Vitamin C
5.3mg
(6%)
Calcium
37mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 9mg | 3% |
| Sodium | 459mg | 19% |
| Potassium | 488mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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