Thai Sweet Potato and Coconut Soup
This hearty soup eats more like a meal because of the coconut milk in it. Enjoy it with a salad on the side for the perfect light meal at dinner or lunch.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 1 tbsp fresh gingerroot chopped
- 1 tbsp Thai red curry paste (or to taste)
- 2 lbs sweet potatoes peeled and diced
- 4 cups vegetable stock or water
- Salt and pepper to taste
- 1/3 cup canned coconut milk (low fat or regular)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Heat oil in a large saucepan. Add onions, garlic and ginger and cook gently until fragrant and tender about 5 to 7 minutes.
- Add curry paste and cook 30 to 60 seconds until fragrant. Add sweet potatoes and stir to coat well. Add stock or water and bring to a boil. Add 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper if stock is unseasoned or if using water.
- Cook approximately 20 to 25 minutes until sweet potatoes are very tender. Purée. If mixture is too thick, add additional stock or water. Add coconut milk and cook 5 minutes longer. Adjust seasoning with salt and pepper.
- Serve soup in wide soup bowls. Drizzle decoratively with the remaining coconut milk.
