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That Sweet Potato Soup

© Sunshine Urbaniak

Thai Sweet Potato Soup

Thai sweet potato soup has such a unique flavor, full of classic Thai ingredients like coconut milk, yellow curry powder, ginger, and lemongrass. The vegetarian soup gets a little kick from jalapeño pepper and fresh ginger, but don’t worry, the added brown sugar and lime juice balances it out nicely. I always let me soups hang out after cooking to let all the flavors macerate. It’s amazing what an extra 10 minutes can do. Always add salt to your taste and garnish with freshly minced cilantro and chopped green onion. Enjoy!

That Sweet Potato Soup

Thai Sweet Potato Soup

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time50 mins

INGREDIENTS

2 tbsp Coconut Oil
1 cup White Onion, diced
6 Garlic Cloves, minced
¼ cup Fresh Ginger, minced
¼ cup Jalapeño, ribs and seeds removed, minced (about one pepper)
2 tbsp Lemongrass Puree
2 tsp Yellow Curry Powder
1 tsp Cumin
½ tsp Turmeric
1 tsp Salt
¼ tsp Pepper
32 oz Vegetable Stock
13.50 oz Coconut Milk
1 cup Water
2 lbs Yams or Sweet Potatoes, peeled, cubed
1 Carrot, peeled and sliced
2 tbsp Lime juice
1 tbsp Soy Sauce
2 tsp Brown Sugar
Garnish: Cilantro and Green Onion

DIRECTIONS

1

Heat coconut oil in a large stockpot over medium heat. Add onions and cook until soft. Then add in garlic, ginger, jalapeño, lemongrass, curry powder, cumin, turmeric, salt, and pepper. Stir and cook for 5 min. (should be fragrant).

2

Add vegetable stock, coconut milk, and 1 cup of water. Bring to a boil and add the yams and carrot. Lower the heat and simmer with the lid on for 20 min., stirring occasionally. Once yams are soft, either use an immersion blender or spoon into a blender to get a smooth consistency. Return to the pot, off the heat.

3

Stir in the lime juice, soy sauce, and brown sugar. Put the lid on let rest for 10 min. Add more salt if needed. Garnish with cilantro and green onion.

Ingredients

 2 tbsp Coconut Oil
 1 cup White Onion, diced
 6 Garlic Cloves, minced
 ¼ cup Fresh Ginger, minced
 ¼ cup Jalapeño, ribs and seeds removed, minced (about one pepper)
 2 tbsp Lemongrass Puree
 2 tsp Yellow Curry Powder
 1 tsp Cumin
 ½ tsp Turmeric
 1 tsp Salt
 ¼ tsp Pepper
 32 oz Vegetable Stock
 13.50 oz Coconut Milk
 1 cup Water
 2 lbs Yams or Sweet Potatoes, peeled, cubed
 1 Carrot, peeled and sliced
 2 tbsp Lime juice
 1 tbsp Soy Sauce
 2 tsp Brown Sugar
 Garnish: Cilantro and Green Onion

Directions

1

Heat coconut oil in a large stockpot over medium heat. Add onions and cook until soft. Then add in garlic, ginger, jalapeño, lemongrass, curry powder, cumin, turmeric, salt, and pepper. Stir and cook for 5 min. (should be fragrant).

2

Add vegetable stock, coconut milk, and 1 cup of water. Bring to a boil and add the yams and carrot. Lower the heat and simmer with the lid on for 20 min., stirring occasionally. Once yams are soft, either use an immersion blender or spoon into a blender to get a smooth consistency. Return to the pot, off the heat.

3

Stir in the lime juice, soy sauce, and brown sugar. Put the lid on let rest for 10 min. Add more salt if needed. Garnish with cilantro and green onion.

Thai Sweet Potato Soup

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