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Thai Sweet Potato Soup Recipe
|Sweet potatoes||2 Pound, cut in to chunks|
|Vegetable oil||1 Tablespoon|
|Coarsely chopped onions||1 Cup (16 tbs)|
|Vegetable broth||6 Cup (96 tbs)|
|Unsweetened coconut milk||14 Ounce (1 Can)|
|Fresh lime juice||1⁄3 Cup (5.33 tbs)|
|Thai red curry paste||2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Freshly ground pepper||To Taste|
|Fresh cilantro leaves||3 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2007 Calories from Fat 937
% Daily Value*
Total Fat 111 g170.9%
Saturated Fat 86.2 g430.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4403.5 mg183.5%
Total Carbohydrates 244 g81.3%
Dietary Fiber 50.6 g202.4%
Sugars 60.3 g
Protein 27 g53.6%
Vitamin A 2635% Vitamin C 159.2%
Calcium 43.5% Iron 77.5%
*Based on a 2000 Calorie diet
Cook over medium heat for about 20 minutes, or until tender.
In a small skillet, heat the oil over medium heat.
Add the onions and cook, stirring occasionally, for 2 to 3 minutes, or until translucent.
Remove from the heat and set aside.
In a food processor, puree the potatoes with the onions, in batches, until completely smooth.
Transfer the potatoes to a large pot.
Add the vegetable broth and coconut milk, stirring until smooth, and bring to a simmer over medium heat.
Reduce the heat to low and stir in the lime juice, curry paste, coriander, and cloves.
Season with salt and pepper.
Simmer for 1 to 2 minutes.
Ladle into soup bowls and garnish with cilantro