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.
Number of servings : 6 to 8
Prep time: 15 minutes
Cooking time: 35 minutes
Type of meal : | Soups | Soups
Special diet : | Heart Health
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, finely
1 tbsp (15 mL) chopped fresh gingerroot
1 tbsp (15 mL) Thai red curry paste (or to taste)
2 lbs (1 kg) sweet potatoes, peeled and diced
4 cups (1 L) vegetable stock or water
salt and pepper to taste
1/3 cup (75 mL) canned coconut milk (low fat or regular)
Bonnie says: Although coconut milk is high in fat, even just a little goes a long way to add richness, flavour and creaminess to dishes. You can omit it or use milk instead. Serve with a drizzle of coconut milk, toasted, flaked coconut or chopped fresh cilantro. Thai curry paste is available at Asian markets, specialty stores and some supermarkets. Soup can be puréed in a blender or food processor or with an immersion blender or food mill.
Fran says: Garlic and onions are members of the allium family of vegetables that are being studied for their role in providing protection against heart disease and cancer.
- 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.