Thai-Spiced Sweet Potato and Coconut Soup
Soup season is officially here so it’s a perfect time to get creative with different ingredients and toppings! An all time favourite of mine is this sensational Thai-spiced sweet potato and coconut soup. Sweet potatoes are loaded with nutrients, especially beta-carotene which is converted to vitamin A in the body. Not only does this nutrient provide widespread anti-inflammatory benefits, but it has been found to support thyroid health, sex hormone balance, and promote fertility in both women and men.
Servings: 4-6 Time: 45 mins
Ingredients
4 medium sweet potatoes, chopped into 2cm cubes
2 red onions, sliced into wedges
6 garlic cloves
2 inch ginger root, peeled and roughly chopped
1 fresh red chilli
3 tbsp Thai red curry paste
2 tbsp coconut oil, melted
2 tsp sea salt
2 tsp black pepper
1 tbsp peanut butter
2x 400ml coconut milk (good quality if possible)
500ml vegetable stock
Salt and pepper to taste
Topping ideas:
Toasted mixed seeds
Fresh spinach leaves
Sourdough croutons
Coriander leaves
Method
- Preheat the oven to 200C fan and line with baking parchment.
- Add the sweet potatoes, onions, garlic, ginger, chilli, Thai red curry paste, salt, pepper and oil to a large mixing bowl and combine fully.
- Lay out on the baking tray and roast for 30-40 minutes until the veg is tender and flavours aromatic.
- Pour into a high speed blender with the peanut butter, coconut milk, and vegetable stock and blend until smooth. You may need to do this in batches depending on the size of your blender.
- Test for salt and pepper adding more where required then divide between bowls and serve with fresh spinach, toasted seeds and any of your other favourite toppings.
