Thai Sweet Potato Soup

By Foodiewife

Ingredients

• 1 tablespoon canola oil
• 1 yellow onion, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon red curry paste (or to taste, 1 tablespoon makes it pretty spicy!)
• 4 cups chicken stock
• 2 three-inch pieces lemongrass
• 2 large sweet potatoes, scrubbed, peeled, and cut into chunks (4 cups, 32 ounces peeled)
• Juice of 1 lime
• 1 cup light coconut milk
• 1 teaspoon salt
• 1/4 cup finely chopped cilantro, for garnish

Details

Adapted from docs.google.com

Preparation

Step 1

Heat oil over medium high heat in a large stockpot and sauté onions for 5 to 7 minutes or until tender.

Add ginger and curry paste and sauté one minute. Add chicken stock, lemongrass, and sweet potatoes to the stockpot and simmer with the pot covered for 10 to 15 minutes or until potatoes are tender.

Remove lemongrass and stir in lime juice, coconut milk, and salt. Puree until smooth with an immersion blender.

Ladle into bowls and garnish with cilantro. Makes 4 servings.