We’re all about simple food that’s both nutritious and delicious.
And one of the easiest ways to deliver both flavour and nutrition is soups.
The humble soup.
Except this isn’t any ordinary blend of vegetables.
This Thai curry-flavoured sweet potato and coconut soup boasts a ton of vitamins and minerals, and it’s delightfully tasty, too.
The sweetness from the sweet potato perfectly compliments the spicy Thai curry paste.
And the peanut butter adds a subtle nutty twist.
Here are the important things y’all need to know:
- Thai curry paste can really vary in heat. We recommend adding a tbsp at a time until the soup it’s as hot as you want it to be.
- Not all curry paste will be vegan, so make sure you always check the ingredients.
- If you’re soy free make sure the red thai curry paste doesn’t contain any and top with oat cream instead of soya.
- The toppings are optional! Go wild and add your own twists.
Thai Sweet Potato & Coconut Soup
Thai-Spiced Sweet Potato & Coconut Soup 🥣Posted by So Vegan on Tuesday, 25 February 2020
Thai-Spiced Sweet Potato & Coconut SoupRoxy, So Vegan This Thai curry-flavoured sweet potato and coconut soup boasts a ton of vitamins and minerals, and it's delightfully tasty, too. Print This
- coconut oil
- 1 onion
- 4 garlic cloves
- 1/2 thumb ginger
- 1 fresh red chilli
- 3 sweet potatoes (750g / 26.5oz total)
- 2-3 tbsp Thai red curry paste
- 200 ml / 6.7 fl.oz tinned coconut milk
- 1 tbsp peanut butter
- 500ml / 17 fl.oz vegetable stock
- handful of fresh coriander, plus extra for toppings
- 1 lime
- salt & pepper
For topping (optional):
- a few tablespoons of vegan single cream (we use soya or oat cream)
- handful of salted peanuts
- 1 tsp chilli flakes
- Heat 1 tablespoon of coconut oil in a saucepan. While the oil heats up, peel and slice the onion then add it to the saucepan and fry for 8 minutes. Meanwhile peel and slice the garlic, ginger and chilli (leave the seeds in if you like it hot) then add them to the saucepan and fry for 2 minutes.
- Dice the potatoes and add them to the pan. Fry for 10 minutes. Next add the curry paste and fry for 1 minute (note: if you’re unsure of how hot your curry paste is, try adding 2 tbsp of the paste to start with, then while it’s simmering later, taste the soup and add more to your liking). Then add the coconut milk, peanut butter and stock, along with 200ml (6.7 fl.oz) of hot water from a kettle. Bring the soup to boil, then reduce the heat and simmer for 15 minutes or until the potato is soft.
- Remove the soup from the heat and squeeze in the juice of half a lime, add a handful of coriander and season to taste with salt and pepper. Blend the soup using a handheld blender or transfer to a high-speed blender and blend until smooth.
- Divide the soup between the serving bowls and finish with a swirl of vegan single cream. Slice the remaining lime half and use the slices to decorate the soup. Roughly chop a handful of peanuts and a few coriander leaves, then sprinkle both over the soups along with some chilli flakes. And finito!