Thai Coconut Sweet Potato Soup
A quick and easy curry sweet potato soup you must try! It's made with coconut milk, Thai peanut sauce and kale and makes a perfect vegan or vegetarian main dish.
Ingredients
- 2 tablespoons (30 ml) avocado oil or neutral vegetable oil
- ⅓ cup (55 g) finely chopped shallot or red onion
- 14 ounces (400 g) sweet potatoes (2-3) peeled and sliced into 1/2-inch pieces
- 1 teaspoon finely chopped garlic
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 1 tablespoon (15 g) smooth peanut butter
- 1 tablespoon (15 ml) tamari or soy sauce
- 2 cups (475 ml) vegetable broth
- 1 cup (250 ml) coconut milk
- 1 ½ cups chopped kale
- ¼ cup (60 ml) Thai peanut sauce
- 4 ounces (125 g) maifun or vermicelli rice noodles
- ¼ cup (125 g) chopped unsalted peanuts
Instructions
- Heat the oil in a large saucepan or Dutch oven or medium-high heat. Stir in the shallot and sweet potatoes. Cook 5 minutes, stirring occasionally, until the shallots are softened.
- Add the garlic, turmeric and cayenne and stir until fragrant, about 30 seconds. Add the peanut butter, soy sauce, broth and ½ cup of the coconut milk. Bring to a simmer, then lower the heat and partially cover the pan with a lid. Cook 20 minutes, or until the sweet potatoes are very soft.
- Scoop out 1 cup of the soup and puree in a blender or use an immersion blender right in the pot. Stir in the remaining ½ cup coconut milk, kale and peanut sauce.
- Cook the noodles according to package directions. Drain and divide into serving bowls.
- Ladle the soup over the noodles, sprinkle with peanuts and serve.
Nutrition
Calories: 507kcalCarbohydrates: 57gProtein: 10gFat: 28gSaturated Fat: 13gSodium: 1073mgPotassium: 697mgFiber: 5gSugar: 9gVitamin A: 16941IUVitamin C: 34mgCalcium: 91mgIron: 4mg