Not only can they be used in nearly as many ways, sweet potatoes provide extra nutrients and flavor. I am convinced that people that don’t like sweet potatoes have just never have them made correctly. A sickly sweet casserole made with canned yams doesn’t bring good memories to me either. However, when they are baked, roasted, or made into a savory soup, I am in heaven.
This Thai inspired sweet potato soup, with its rich layered flavors and smooth texture is a personal favorite. The kick of heat and blend of spices keep the soup from being bland. I really like it spicy, but you may wish to cut back or eliminate the chili or curry paste to make it milder. The combination of ginger, onion and garlic adds a rich base, along with healing properties.
- 4 cups sweet potatoes, chopped into 1 inch cubes
- 1 Tablespoon coconut oil
- 1 medium onion, chopped fine
- 2 cloves garlic, minced or chopped fine
- 1 ½ inch section of fresh ginger root, minced or chopped fine
- 1 Tablespoon red Thai curry paste
- 3 cups chicken broth
- 1 14 ounce can unsweetened coconut milk
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle chili powder
- 1 ounce fresh lime Juice (1 lime)
- Heat coconut oil in a large sauce pan or Dutch oven on medium high heat.
- Add chopped onion, ginger and garlic and cook until it is translucent, about 5 minutes.
- Stir in red chili paste and let cook for about a minute.
- Add in broth and coconut milk, raising heat until it just starts to boil.
- Add sweet potatoes, lower heat and let simmer for 15 minutes until potatoes are soft.
- Process soup with an immersion stick or blender until creamy.
- Return to pot, and stir in lime juice, salt, pepper and chipotle powder (if desired).
- Turn off heat and serve hot. You may also choose to stir in a dollop of fresh or sour cream to cool the spiciness.
Please note: there are affiliate links contained in this post. If you should choose to purchase any products by clicking on a link, I may receive a small percentage of the purchase price.