Thai Sweet Potato Soup Recipe
Ingredients
| 2 pounds sweet potatoes, peeled & cut into 1 1/2-inch chunks | ||
| Vegetable oil | 1 Tablespoon | |
| 1 cup coarsely chopped onions | ||
| Vegetable broth | 6 Cup (16 tbs) | |
| Unsweetened coconut milk | 1 Can (10oz) | |
| Lime juice | 1/3 Cup (16 tbs) | |
| 1 to 2 teaspoons Thai red curry paste | ||
| Ground coriander | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Salt & freshly ground pepper | ||
| Fresh cilantro leaves, for garnish | ||
Directions
In a large pot cover the sweet potatoes with water and bring to a boil.
Cook over medium heat for about 20 minutes, or until tender.
Drain.
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
Cook over medium heat for about 20 minutes, or until tender.
Drain.
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
Chef
