Thai Curry Sweet Potato Soup
If you’re looking for warming food for a chilly day, we have you covered! We’ve been really excited to use some of our homemade green curry paste. This soup is hearty, warming, spicy, and shockingly not sweet! It’s also really pretty and will impress your friends. This is how we made it:
2 shallots, chopped
2 large sweet potatoes, peeled and cut into cubes
2 cloves garlic, minced
1 tbsp grated ginger
1 can full fat coconut milk
4 cups veggie stock
1 tbsp green curry paste
1 tbsp no-fish sauce
½ lime, squeezed
1 tsp salt
Pepper to taste
Cilantro to top
Heat a large pot over medium-high heat. Add a little veggie stock, an ice cube, or oil. Add the shallots, and sautee until soft, or about 5 minutes. Add the ginger, garlic, and more liquid if necessary. Stir until fragrant, about a minute or two.
Add the sweet potatoes, coconut milk, veggie stock, green curry, no-fish sauce, and salt. Bring to a boil, and then reduce the heat to a simmer.
Cook for about 20 minutes or until the potatoes are completely soft.
Using an immersion blender or a high-powered blender, blend the soup until smooth. Return to the pan, add the lime juice, and adjust the seasoning. Top with cilantro, sliced almonds, or coconut bacon.
Loving our sweet potato soup? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!