Thai Red Curry Sweet Potato Soup - Vegan
The Thai Red Curry Sweet Potato Soup combines the comforting, velvety nature of sweet potatoes with the aromatic and spicy kick of red curry paste, all enveloped in the luscious creaminess of coconut milk. This vibrant soup is garnished with fresh cilantro and roasted peanuts, making it as visually appealing as it is delicious.
Ingrédients
- 2 tablespoons red curry paste
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch inch ginger, grated
- 4 cups sweet potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped for garnish
- 1/4 cup roasted peanuts, chopped for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the red curry paste and stir for 1 minute to combine and release the flavors.
- Add the diced sweet potatoes and carrot to the pot, stirring to coat with the curry mixture.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and let simmer for about 20 minutes, or until the sweet potatoes and carrots are tender.
- Pour in the coconut milk, soy sauce, lime juice, salt, and black pepper. Stir well to combine and heat through.
- Ladle the soup into bowls and garnish with chopped fresh cilantro and roasted peanuts before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 28g | Protéines: 4g | Fat: 14g | Sucre: 8g
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