Speedy Sweet Potato Soup With Coconut
This Thai Sweet Potato Soup recipe is bursting with vibrant flavors and comforting warmth. The delightful combination of Thai curry paste, sweet potatoes, and creamy coconut creates a satisfying and hearty dish that is sure to become a new favorite in your rotation. Pair it with some warm naan bread for a cozy and satisfying meal.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 onion , chopped
- 1-2 tsp Thai curry paste , red or green
- 1l vegetable stock
- half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
- handful coriander , roughly chopped
- mini naan bread , to serve
- 750g sweet potatoes , grated
Instructions
- Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
- Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 240 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.56 milligram of sodium
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