© 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!
Thai Sweet Potato Soup
Servings: 4-6
AuthorSunshine UrbaniakCategorySoupsTotal Time50 minsINGREDIENTS
DIRECTIONS
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).
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.
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
Directions
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).
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.
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.
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