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!
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.
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 per serving
4 ServingsCalories 360kcal
Protein 7g
Carbohydrates 60g
Fiber 9g
Sugar 16g
Fat 27g
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