Thai Sweet Potato Red Curry Soup
511
- Prep Time25 min
- Total Time45 min
- Makes8 servings
(Photo: Roberto Caruso)
Sweet potatoes, leeks, carrots and coconut milk are just a few of the base ingredients making up this cozy and colourful Thai soup.
Ingredients
3 medium carrots, cut into 1-in. cubes (2 cups)
2 medium sweet potatoes, cut into 1-in. cubes (4 cups)
3 tbsp coconut or canola oil, divided
1 onion, chopped
1 leek, (white and pale green parts only) thinly sliced
1 garlic clove, chopped
2 tbsp red curry paste
1 tbsp fish sauce
400-mL can light coconut milk, divided
900 mL low-sodium vegetable broth
1/2 tsp salt
2 tbsp lime juice
Garnish
2 tbsp chopped salted peanuts
1/4 cup cilantro leaves
2 tbsp shaved coconut
Instructions
PREHEAT oven to 425F. Toss carrots and sweet potatoes with 1 tbsp oil on a baking sheet. Roast until tender, 20 min.
HEAT remaining 2 tbsp oil in a large pot over medium. Add onion, leek and garlic and cook, stirring occasionally, until tender, about 10 min. Stir in curry paste and fish sauce. Cook for 1 min.
ADD roasted vegetables, all but ¼ cup coconut milk and broth. Boil, then reduce heat to medium-low and simmer, uncovered, for 10 min. Remove from heat.
PURÉE soup until smooth, using an immersion blender. Return pot to heat, reduced to low, and stir in lime juice and salt. Ladle into bowls and top with remaining ¼ cup coconut milk, peanuts, cilantro and coconut. Prep Tip: Immerse sliced leek in a large bowl of cold water, scoop out and spin dry before using.
Nutrition (per serving)
Calories 201, Protein 3g, Carbohydrates 25g, Fat 10g, Fibre 5g, Sodium 540mg.
Excellent source of vitamin A.
Get more of our best soup recipes.
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