Curried Coconut-Sweet Potato Soup
Sunday was the start of Spring, and it was a beautiful day. But come Monday morning, I awoke to gray skies and rain. Soup weather. I wanted to make something light enough for the new season, but still satisfying. I love all things Thai, and we had sweet potatoes left over from a salad that Sam made last week, and so I settled on a Tom Khaa inspired sweet potato soup.
- 4 large sweet potatoes, rinsed, peeled, and chopped into one-inch cubes
- 1 tablespoon toasted sesame oil
- 1 tablespoon crushed red pepper
- 1 tablespoon vegetable oil
- 1 onion, roughly chopped
- 1 garlic clove, minced
- 1 2-inch piece fresh ginger, grated
- 3 tablespoons red curry paste
- 2 cans unsweetened coconut milk
- 3 cups vegetable broth
- 1/4 cup fish sauce (optional– if not using, add a few dashes of soy sauce and/ or some Bragg’s liquid amino)
- 2 tablespoons brown sugar
- Juice from 3-4 limes
- 1/2 cup fresh cilantro, chopped
Preheat oven to 400° F. In a large bowl, toss the cubed sweet potatoes with sesame oil and red pepper. Place on a baking tray, and bake for 35 minutes, or until tender. Remove from oven and set aside.
Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion, ginger, and garlic until the onion is translucent. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Add fish sauce and sugar. Reduce heat to a simmer, partially cover, and cook for 5 minutes.
Add sweet potatoes. Stir in lime juice and cilantro. Ladle into bowls and garnish with additional cilantro. Serves about 6. Enjoy!