Thai-Curried Sweet Potato Soup

To Know:

Not only is soup season upon us, but so too is dinner-delivery season…the time of year when rather than cook you just want to curl up with a good book or movie and have comforting food brought to your door. I’ve combined the best of both with this nod to warm and silky Thai curries. Whether it’s Massaman, Panang, Yellow, or Red, there’s something so satisfying about the perfectly balanced sweet, creamy heat of Thai curries. But by making this simple version at home, you are the one in control of the fat and sodium that lurks in those fun foldable containers. For nights you’re short on time, this vegan and gluten-free version would also be great cooked in your countertop pressure cooker. If you find yourself with leftovers you don’t want to freeze, this soup doubles as a delicious sauce. Try tossing in some shredded chicken or steamed vegetables then serve over brown rice for a meal that would give the best take-away joint a run for it’s money. Enjoy!

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To Get:

2  tablespoons coconut or vegetable oil

1  small onion, chopped (about 1 cup)

2  large carrots, peeled and chopped (about 1 cup)

4  teaspoons Thai green curry paste

2  medium sweet potatoes, peeled and chopped (about 4-5 cups)

2  teaspoons sriracha

1  tablespoon rice vinegar

1  teaspoon low-sodium soy sauce (double check ingredient list if concerned about gluten)

1  13.5-ounce can of light coconut milk

1  14.5-ounce can of low sodium vegetable (or chicken) broth

1  cup water

Chopped peanuts and sliced scallions, for garnish

To Do:

  1. Warm the oil in a saucepan over medium heat, add the onions and carrots with a pinch of kosher salt. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
  2. Stir in the green curry paste and cook a minute or two until everything is coated and fragrant.
  3. Add the sweet potatoes, sriracha, rice vinegar, and soy sauce. Once everything is combined pour in the light coconut milk, vegetable broth, and water. Raise the heat to high and bring to a boil. Give a quick stir, then cover the pan, reduce the heat to medium, and cook for 20-25 minutes until the sweet potatoes and carrots can be easily smashed with a fork.
  4. Remove the pan from the heat and blend the contents with an immersion blender until smooth. (This step is really optional and can be skipped if you prefer a hearty, chunky soup). Return the soup to the stove and let simmer for another few minutes over low heat.
  5. When it’s time to eat, ladle the soup into bowls, top with crushed peanuts and sliced scallions, and nosh!

Serves 4-6

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