Sweet Potato and Coconut Soup With Thai Pesto Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Olive oil1 Tablespoon
 Sweet potato1 1⁄8 Pound, peeled (500 Gram)
 Red onion1 , chopped
 Thai red curry paste1 Tablespoon
 Vegetable stock18 Fluid Ounce (500 Milliliter)
 Canned coconut milk400 Milliliter (1 Tin)
For the pesto
 Unsalted peanuts4 Ounce, toasted (100 Gram)
 Garlic2 Clove (10 gm), chopped
 Finely grated fresh ginger2 Teaspoon
 Green chilies2 Large, deseeded and chopped
 Fresh coriander3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
 Fresh mint leaves2⁄3 Cup (10.67 tbs) (Or 1 Large Handful)
 Fresh basil leaves2⁄3 Cup (10.67 tbs) (Or 1 Large Handful)
 Light soy sauce2 Tablespoon
 Freshly squeezed lime juice2 Tablespoon
 Soft light brown sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 569 Calories from Fat 346

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 20.4 g101.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1158.1 mg48.3%

Total Carbohydrates 49 g16.2%

Dietary Fiber 9.2 g36.9%

Sugars 14.1 g

Protein 15 g30.4%

Vitamin A 401.8% Vitamin C 117.4%

Calcium 11.5% Iron 17.7%

*Based on a 2000 Calorie diet


1) Prepare the pesto.
2) In a blender, place all the ingredients for pesto and blend.
3) Keep scrapping the paste from the sides of the bowl.
4) Process until all ingredients are chopped finely resulting in a chunky paste.

5) In a heavy bottomed saucepan, heat oil on medium heat. 6) Add sweet potato and onion and cook for 15 minutes, partially covered. 7) Keep stirriing the mixture until turns soft and golden brown. 8) Turn the heat to high. Add curry paste and toss well with seet potato to prepare a fragrant paste.
9) Add to the pan, coconut milk and stock. 10) Bring the liquid to a boil.
11) In a food processor, blend the liquid until smooth.
12) In a clean saucepan, take out the soup.

13) Reheat the soup.
14) Pour the soup into warmed soup bowls.

15) Serve the hot soup with a generous topping of Thai pesto.