Sweet Potato Soup

We made Sweet Potato soup tonight because it is a “Let it Snow” night – cold and snowy.  This vegan friendly soup is flavorful, healthy and sure to warm you up with the added spicy kick from the Thai red curry paste.  If I wasn’t such a well mannered person I would have licked the bowl.  It is soooo delicious!

Sweet Potato Soup

Adapted from 300 Calories or Less!

Serves 3

Ingredients

1 tablespoon oil

1/2 – 1 tablespoon Thai red curry paste
½ yellow onion, chopped
½ teaspoon salt
¾ teaspoon ground ginger
1 pound sweet potato, peeled and chopped
7 ounces coconut milk
2 cups vegetable broth
Juice of ½ a lime
2 tablespoons finely chopped coriander leaves


In a medium pot, heat the oil over medium high heat.  Add the Thai red curry paste and fry until fragrant, about 1 -2 minutes.  Add the onion, salt, and ginger and sauté until the onion is translucent.  Stir in the sweet potato and coconut milk. Add vegetable broth and bring to boil.

Simmer, uncovered on medium/low heat for about 20 minutes or until the sweet potatoes are soft.  Blend the soup either in a blender, food processor or with an immersion blender.  Stir in the lemon juice.  Serve hot with cilantro.