Thai-Inspired Sweet Potato Soup

This soup is inspired by Thai flavors such as coconut milk, lemongrass, ginger, galangal (a relative of ginger), and fish sauce. The outcome is a really nourishing soup loaded with fiber, vitamins A, B6, C, potassium, and so much more. The lentils add an extra boost of protein, iron, and folate, too. Omit the fish sauce to make this soup completely vegan.

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Thai Inspired Sweet Potato Soup

Yield: 8 servings

Serves up to 10.

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, chopped
• ½ teaspoon sea salt
• 2 tablespoons peeled and chopped fresh ginger
• 3 garlic cloves, chopped
• 1 tablespoon lemongrass paste
• 1 teaspoon ground coriander
• 2 tablespoons Thai red curry paste
• Juice of 1 lime
• 4 cups peeled and chopped sweet potatoes
• 8 cups vegetable broth/stock
• 2 cans unsweetened full fat coconut milk
• 2 teaspoons fish sauce (optional but highly recommended)
• 1 ½ cups red lentils

Optional Toppings

• Coconut milk drizzle (full fat coconut milk shaken and then poured straight from the can)
• Fresh cilantro
• Crushed red pepper flakes

Instructions

1. In a large stock pot or Dutch oven on medium heat, add the coconut oil and sauté the onion with salt for 5-7 minutes until soft and translucent. Add the ginger, garlic, lemongrass paste, coriander, and Thai curry paste, and sauté for an additional minute or until fragrant. Careful not to burn the garlic or it will become bitter.
2. Add the lime juice and deglaze the pot for 30 seconds or so stirring the contents around with a wooden spoon. Add the sweet potatoes, broth, coconut milk, fish sauce, and red lentils, and stir together. Increase the heat to high and bring to a boil then reduce to low and let simmer for 20 minutes or until the sweet potatoes and lentils are soft. Turn off your heat source.
3. Using a ladle, carefully transfer the soup into a blender (likely in multiple batches) and blend until smooth. Alternatively, you can use an immersion blender, but I think a standard blender works better. Transfer the blended soup back into the stock pot and season to taste with salt. Serve hot with optional toppings.
4. Store any leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer leaving one to two inches of headspace in your container(s) for up to 3 months.

Copyright 2022, C. Knowles, Original recipe.

thai sweet potato soup, curried sweet potato soup

soup

Thai