Creamy Thai Sweet Potato Soup Recipes

THAI SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
• Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

CREAMY THAI SWEET POTATO SOUP

Steps:

• In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
• Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
• Add herbs and spices, stir.
• Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
• Remove lid and simmer until thickened slightly.
• Take off heat and blend with hand mixer until a smooth consistency.
• Add nuts to serve.

SPEEDY SWEET POTATO SOUP WITH COCONUT

Steps:

• Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
• Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.