Thai Coconut Sweet Potato Soup
Serves 425 mins prep70 mins cook
A quick and easy curry sweet potato soup you must try! It's made with coconut milk, Thai peanut sauce and kale and makes a perfect vegan or vegetarian main dish.
0 servings
What you need
Instructions
1 Heat the oil in a large saucepan or Dutch oven or medium-high heat. Stir in the shallot and sweet potatoes. Cook 5 minutes, stirring occasionally, until the shallots are softened. 2 Add the garlic, turmeric and cayenne and stir until fragrant, about 30 seconds. Add the peanut butter, soy sauce, broth and ½ cup of the coconut milk. Bring to a simmer, then lower the heat and partially cover the pan with a lid. Cook 20 minutes, or until the sweet potatoes are very soft. 3 Scoop out 1 cup of the soup and puree in a blender or use an immersion blender right in the pot. Stir in the remaining ½ cup coconut milk, kale and peanut sauce. 4 Cook the noodles according to package directions. Drain and divide into serving bowls. 5 Ladle the soup over the noodles, sprinkle with peanuts and serve.View original recipe