Thai sweet potato soup with coriander pesto
This Thai sweet potato soup combines a creamy base with spicy curry flavors, enhanced by a fresh coriander pesto. The blend of sweet potatoes and coconut milk creates a warming dish perfect for any occasion.
Cook time 30 min
Prep time 15 min
Ingredients:
1/4 cup olive oil1 onion
1 tbsp curry paste
4 cups vegetable broth
4 sweet potatos
1/3 cup coconut milk
1/2 cup coriander leaves
1/3 cup cashew
This Thai sweet potato soup with coriander pesto is a delightful fusion of flavors and textures. The creamy sweet potato base is elevated by a spicy curry paste, and the topping of coriander pesto adds a fresh, nutty twist to the dish. Whether you're looking for a warming meal on a chilly day or a unique dish to impress your guests, this recipe has got you covered.
Instructions:
- Heat 1/4 cup of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- Stir in the 1 tbsp of curry paste and cook for an additional 2-3 minutes to release its flavors.
- Add the diced sweet potatoes and the 4 cups of vegetable broth. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in batches using a blender.
- Stir in the 1/3 cup of coconut milk. Season with salt and pepper to taste.
- In a food processor, combine the 1/2 cup of coriander leaves, 1/3 cup of cashews, and 1/4 cup of olive oil.
- Process until the mixture is smooth and well combined. You may need to scrape down the sides a few times.
- Ladle the sweet potato soup into bowls.
- Drizzle with a spoonful of the coriander pesto on top.
- Optionally, garnish with extra coriander leaves or a swirl of coconut milk.
- Serve the soup hot, accompanied by some crusty bread or a fresh salad if desired.
Enjoy this rich and aromatic Thai sweet potato soup with a dollop of coriander pesto to bring the flavors to life. The combination of the spicy curry, creamy sweet potatoes, and fresh herbs makes this soup a standout dish that's sure to become a favorite in your culinary repertoire.
Thai sweet potato soup with coriander pesto FAQ:
The sweet potatoes should simmer in the soup for about 20 minutes until they are tender.
Yes, you can store leftover sweet potato soup in an airtight container in the refrigerator for up to 3-5 days. Reheat thoroughly before serving.
For a substitute, you can use almond milk or regular dairy milk, though it may change the flavor and creaminess of the soup.
A large pot is recommended to comfortably fit all the ingredients, ideally one that holds at least 6 quarts to avoid overflow.
The soup is done blending when it has a smooth and creamy consistency without any chunks of sweet potato remaining.
Tips:
- For extra depth of flavor, roast the sweet potatoes in the oven until tender before adding them to the soup.
- If you prefer a smoother soup, use an immersion blender or transfer the soup to a blender in batches to achieve the desired consistency.
- To save time, you can prepare the coriander pesto while the sweet potatoes are cooking.
- Garnish with a swirl of coconut milk and some extra coriander leaves for a beautiful presentation.
- Adjust the amount of curry paste to your spice preference. You can start with less and add more if needed.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 7g
Carbohydrates 60g
Fiber 9g
Sugar 16g
Fat 27g
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