Thai sweet potato soup with coriander pesto
Warm up with a bowl of Thai sweet potato soup, featuring velvety sweet potatoes, aromatic curry paste, and a splash of coconut milk, all topped with a vibrant coriander pesto. This nourishing and flavorful soup is perfect for any occasion!
- 02 Apr 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 9g | 24% |
| Sugar 16g | 15% |
| Fat | |
| Fat 27g | 30% |
| Saturated 7g | 25% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1810ug | 201% |
| Choline 44mg | 8% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 2.03mg | 13% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.85mg | 6% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.74mg | 82% |
| Iron, Fe 2.86mg | 26% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 4.14ug | 8% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 1.73mg | 16% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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