Thai Coconut Sweet Potato Soup

It still chilly out there, and while I can’t wait for Spring to spring, enjoying those last for weeks of cold temps with a warm bowl of creamy soup is bliss. Here is a lovely and ever so tasty one made out of sweet potatoes and coconut milk.

Ingredients

olive oil, as needed
2 shallots, sliced
1 oz Fresno chili peppers, seeds removed and sliced (keep the seeds to
make this soup spicier if you like it that way)
1 tbsp minced fresh ginger
1 tbsp minced lemongrass
1 tbsp minced garlic
8 oz carrots, peeled and roughly chopped
3 lbs sweet potatoes, peeled and roughly chopped
1 can (13.5 oz) coconut milk
1 qt + 3 cups chicken (or vegetable) stock
1 lime, juiced
Himalayan pink salt, as needed

Directions

Add the shallots and chili peppers to a large pot to saute for a few minutes until the slightly caramelize. Then add the lemongrass, garlic, and ginger and cook these for just a minute making sure to not burn your garlic. Then add in your chopped carrots and sweet potatoes to cook for another few minutes. Add in your coconut milk and stock and let it all simmer in medium-low heat for about 30 mins or until the sweet potatoes soften giving it a stir now and again. In batches blend in a high speed blender (in the shop) and then add it back to the pot with the lime juice and salt to taste as well as any extra spice if you enjoy it with more of a kick.

Cheers and happy spooning. 🙂

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Let us know what you thought of this soup or what your favorite creamy veg soup is in the comments below. ❤

8 thoughts on “Thai Coconut Sweet Potato Soup

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