With frigid temperatures gripping the East Coast, it's definitely soup weather!
This Thai-inspired sweet potato soup is amazing! Its fresh flavors awaken the palette.
Even my finicky 12-yr-old daughter helped herself to seconds.
With prep and cooking time at a minimum, this healthy soup recipe can be considered a healthy fast food.
prep time: Less than 30 minutes | cooking time: About 20 minutes
1 1/2 pounds sweet potatoes, rinsed
1 Tbsp canola oil
1 onion, roughly chopped
1 2-inch piece of ginger, peeled and thinly sliced
generous pinch of cayenne pepper (spiciness to taste)
1 15-oz can unsweetened coconut milk
3 cups vegetable broth
3 Tbsp lemon juice
1 tsp sea salt
1 tsp. toasted sesame oil
1/2 cup fresh cilantro sprigs
Preheat oven to 400 degrees. Wrap sweet potatoes in alum. foil and lay them right on the rack of oven. Bake for about 45 minutes, or until tender. Remove from oven and let cool.
Heat the vegetable oil in a large saucepan over medium heat. Saute the onion and ginger for about 5 minutes, or until the onion softens. Add the coconut milk broth, and cayenne pepper and gently bring to a boil. Reduce the heat so that it's just simmering, cover partially, and cook for 5 minutes.
Skin the sweet potatoes and cut into 1-inch chunks. Add them to the soup and cook for 5 more minutes.
Stir in lemon juice, sesame oil, salt, and most of the cilantro. If it tastes too sour to your tongue, you can add a bit of glycerine or stevia to sweeten it.
Ladle the soup into bowls and top with a bit of cilantro.
Bon appetit! Enjoy your sweet potato soup recipe!