Add vegetable broth and bring to a boil. Add the garlic and cook, stirring, about 30-45 seconds more. For those wondering: I made this on Sunday without an instant pot, just in my regular big soup pot. :) Thanks for sharing! Wow sensational tastes amazing. Ingredients Scale 1x 2x 3x 4 cups cooked sweet potato from about 4 - 5 potatoes *see note 6 cups vegetable broth 2 cans full fat coconut milk 2 tablespoons white miso paste Stir in broth, tomatoes, 1 can of coconut milk and lentils. Good stuff thanks. Well, lots of sweet potatoes. Pinning! I havent tried this soup yet but I am definitely going to!! Thank goodness our small local market still allows us to get fresh vegetables. It is better to choose organic products as much as possible to ensure the quality of your foods. When the oil shimmers, add the onions, garlic and ginger, and cook for 1 minute, until fragrant. Add sweet potatoes. Home recipes Thai Red Curry Sweet Potato Soup. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cook for 1 minute. Outstanding and have book marked. Start by adding a few tablespoons and scrape any brown bits from the bottom, then add the rest. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Learn how your comment data is processed. Now that you get all the ingredients, you can quickly make this soup to have it ready for dinner tonight. 1 tablespoon coconut oil 2 cups chopped yellow (sweet) onion 2 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons red curry paste 4 cups low-sodium vegetable broth, plus more if needed 1/4 cup raw almond butter or peanut butter 3 cups diced peeled carrots 3 cups diced peeled sweet potatoes 2 cups chopped yellow (sweet) onion 2 cloves garlic This Thai red curry potato lentil soup is the ultimate vegan healthy comfort food. Add you chopped chicken and saute until juices run clear- about 5 minutes with the lid off. Increase heat so it comes to a boil, then reduce to medium-low heat and simmer for 10 minutes. Then cover. Fry the onion with the coconut oil on a medium heat until browning. This recipe is super easy to make. This spicy curry sweet potato soup is a nice example. HEAT remaining 2 tbsp oil in a large pot over medium. Stir well to combine. Been working with limited pantry supply lately but I think I have most ingredients needed here. Thanks for the recipe! Add the garlic and ginger to the pan and cook for about a minute, stirring, until fragrant. I must try it for lunch at work. But, if you dont want to buy winter supermarket tomatoes, feel free to use canned diced tomatoes. I'm a total sucker for a thick and creamy soup. In a dutch-oven, heat oil over medium heat. Perfect for the colder spring nights, and surprisingly easy for a non-foodie like me xo. This soup is all about that creamy texture. Hope things are going well for you and your family and that everyone is safe and sound. Melt the coconut oil or heat the canola oil over medium-high heat. I love the idea of dipping a toasted cheese sandwich in the soup. Add onions and sweet potatoes to pan and let cook, stirring occasionally until vegetables begin to get tender and slightly browned, about 5 minutes. A couple of sweet potatoes, a carrot and a little onion complemented with Thai red curry paste and coconut milk yield a creamy, hearty, spicy and delicious soup. Add the broth, coconut milk, fish sauce, and sugar. You may know Im a fan of pepitas too? We put them on everything and sometimes well just make up a batch of the sweet spicy and eat them as a snack. Stir. Remove from the heat. WOW! I knew it would be the perfect pairing with my sweet little taters. 2 cups sweet potatoes, chopped 3 cups kale, de-stemmed and sliced into thin ribbons 1/2 cup full fat coconut milk (I use THIS BPA free brand) juice from 1 lime salt to taste fresh cilantro and lime wedges for garnish Instructions Melt fat of choice over medium heat. Turn the instant pot off. Note: keep in mind that there is variance in the heat level across curry paste brands. Love the fact that this recipe has just a handful of ingredients too and they are all ones we happen to have at the moment. Watch. If you do this, cook them until tender and proceed with the recipe as written. Stay safe! Pinterest. Instructions. Creamy and rich. Bring to a boil and add mushrooms and Glorys. This spicy curry sweet potato soupis a nice example. Saute the onions & curry paste, deglaze the pan well, add all ingredients, and pressure cook on high pressure for 5 minutes with a 10 minute natural pressure release. Adjust the pressure to high pressure and set the Instant Pot to "Manual" to cook for 10 minutes. When autocomplete results are available use up and down arrows to review and enter to select. Add all of the spinach, stir, cover and cook until spinach is wilted - about 3-4 minutes. coconut milk (light, full-fat or cream) or 1 1/2 cups unsweetened almond milk juice of 1 lime To serve (optional) choppped cilantro red pepper flakes coconut cream lime slices Instructions Add sweet potatoes and pears to the pan. What a gorgeous color! Weve got protein from the lentils, complex carbs from the sweet potatoes, and satiating fats from the coconut milk. Add sweet potato and carrots and toss with the onions and spices. Oh, and one-pot meals also mean minimal dishwashing! Hope you are doing well and staying safe. Dice the onion, mince the garlic and ginger, and dice the sweet potatoes. Ladle the soup carefully into a blender. Organic products are also not exposed to synthetic pesticides and synthetic hormones . Well this Thai Red Curry Sweet Potato Soup is the perfect way to use them all up. So glad you loved the recipe, Selina! Mmmm, so yellow! Delicious! I subbed purple onion for scallions. Add coconut oil to instant pot, ginger, garlic and red pepper paste and saut until aromatic. If the soup is too thick for your liking, add some vegetable broth or water, and stir to heat through until the soup has thinned out a bit. Learn how your comment data is processed. Directions Heat coconut oil in a large pot or Dutch oven over medium heat. Thats because theres no hands-on cooking involved. Top with toasted peanuts, fresh cilantro and juice the lime over each bowl. Chop veggies. Topping it off with lime, sweet and spicy pumpkin seeds and sriracha (if desired), adds additional depth and texture. Aromatic and flavorful. Add the coconut cream and bring back to a simmer. Whenever I make the soup and share the recipe I use "2" cups of sweet potatoes, which is what is says on "yummly"website and is what it looks like you're using in your video, but, in the recipe it says 4 cups. And thank you for bringing that to our attention, well definitely take a look! puree for longer than you might think- with my immersion blender I do a full minute, sometimes longer. , Thanks Adina! , Its getting cold now here down under so this will be the perfect recipe for next coming days. Add chicken broth, coconut milk, and fish sauce. The heat, the tang, the creaminess. Thanks Amy! My boyfriend and I loved this so much we meal prepped this two weeks in a row! Stir regularly! If you dont have one, use a stand blender and transfer the soup in batches. Add the sweet potato, carrots, stock, lentils, fish sauce, and salt. I make this 2x/month throughout the winter. The soup thickens as it rests, so if youre serving leftovers, heat it up on the stove with a bit of water or vegetable broth. It always helps me to watch a video demo when prepping a recipe for the first time. I recommend using garnet sweet potatoes or yams, not Japanese sweet potatoes .While I love the latter, they are naturally firmer, denser, and dryer in texture, so they dont quite melt into the soup. Next, add thai curry paste, miso paste, and white pepper. Hi Zach, we hope you love it! The perfect complement to any pureed soup is a grilled cheese for dipping. Store leftovers in the fridge for up to 4-5 days. remove bones from chicken and add it to boiling stock. Youd want to reduce the amount of liquid. Just curious, which is correct. Thanks to red lentils and sweet potatoes, this soup is naturally thick. Heat the olive oil in a large soup pot. It's a mix between Thai red curry and red lentil dhal! Today. This sweet potato soup with an Asian twist is no exception. Cook for 5 minutes (stirring often), or until the outsides lose their firmness. Stir in the shallot and sweet potatoes. Make sure you chop (or dice) the sweet potatoes in SMALL cubes so it cooks quicker. Thanks. use full fat coconut milk- a good quality, full fat coconut milk gives this soup rich body and texture. Are you a visual learner? Step 3. Resturant Worthy!!! You could also top with garlic croutons, toasted coconut, or crispy egg noodles. Add 1/4 tsp more salt and the coconut milk (amount salt/pepper as original recipe is written // adjust if altering batch size). Remove from the heat, add the cilantro and use an immersion blender to puree until smooth. Spectacular! Subscribe and well send you new recipes and videos every week. This Thai Red Curry Soup is super quick and easy to make, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand. thanks Kelly! Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine. Heat to boiling over medium-high heat. You can have dinner on the table and all you need to do is 10ish minutes of chopping. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Tender pieces of chicken in a thai-inspired curry. Add garlic, bell pepper and onion. Add garlic, ginger, coriander, turmeric and curry powder. Hi Ellen, I'm so happy to hear you love this recipe! If that wasnt self-explanatory, Im talking about recipes where you can just dump in a bunch of ingredients into the Instant Pot, turn on the pressure cook setting, walk away, and come back to a complete dinner! Simply saut all the vegetables with a little bit of oil in a heavy pot. You can also subscribe without commenting. Heat oil in a large pot on the stove-top over medium heat. Add cubes of potatoes and carrots, grated ginger and red curry paste. Curry is something we always enjoy so I have no doubt we would love this. Once the onions and peppers are softened, then turn down the heat a little, and add the minced garlic and ginger, saut for 30 seconds. And you must squeeze fresh lime over for serving though - in my opinion it is essential and so delicious. Thank you and enjoy! I love seeing you all make my recipes. Add shallots and garlic; cook gently over a low heat for 10min, until softened. Hope you are doing OK MJ. Thank you for taking the time to leave a review Also I'm going to have to try it with mango now! Awesome, Vinny. A 5 star rating from everyone in my family, inclusding all 3 ids! We love to add thinly sliced, super ripe mango As a garnish- its absolutely delicious! Puree the chillies, lemon grass, ginger and garlic with 2 tablespoons of oil in a food processor until you have a chunky puree. Add sweet potatoes and 1/2 teaspoon kosher salt. I wouldnt change a thing. Step 3 & 4. A double batch of this soup fits well in the 8 quart Instant Pot. So happy you all enjoyed and thanks so much for leaving a review . Learn how your comment data is processed. Tastes great! Or pound in a mortar and pestle. Creamy Thai curry sweet potato soup is full of nourishing ingredients including red lentils, sweet potatoes and coconut milk that will fill you up while keeping things healthy. I learn so much from you as well! We havent tried this out so we arent 100% certain, but please let us know what you try! Step 2. A creamy and spicy sweet potato soup seasoned with Thai red curry paste and lime. Remember that you can also adjust the creaminess of the soup as it suits you best, adding more or less vegetable broth to the recipe. Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. We order Thai everynite- all we eat is Thai- we can try to make this,s! Directions In a large saucepan, heat the coconut oil. I'm Del, a happy French woman living in Vancouver, BC. 30 min. Add chicken broth and stir to dissolve paste. I bet youre putting it in everything at this point. It microwaves great and freezes really well too! ** There is variance in spice level across curry paste, so feel free to scale back if yours is quite spicy and/or you prefer a mild heat. No dealing with the strings you get with fresh ginger. Heat olive oil in a large stockpot or Dutch oven over medium heat. Just cook them until tender and continue with the recipe as written. Preheat your oven to 400F. Hi Niki, we havent tried making this recipe in a slow cooker and arent very familiar with that appliance so we arent completely sure. Heat the oil in a large Dutch oven over medium heat. Stir in the coconut milk. Red curry paste, fish sauce and lime juice bring the spicy/salty/sour flavors that are characteristic of Thailand, while sweet potatoes balance everything out with a bit of sweetness, and coconut milk brings a rich, creamy texture to the soup. Add the shredded carrots and cook, stirring regularly, for 4-5 minutes. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Season with salt and pepper, to taste. As pretty as this soup might look, this Thai-Inspired Red Curry Sweet Potato Soup is one such dump-and-go recipe. , Your email address will not be published. Taste the soup and season with salt and pepper as desired. You can also add fish sauce for saltiness if you are not keeping it vegan. Each spoonful of this Thai soup provides a velvety mouthfeel and takes your taste buds on an adventure. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. This looks amazing! Peas to increase daily veg and rice to increase calories for sport. Please don't skip the fresh lime juice! I've made a vegan version of this soup probably at least half-a-dozen times, maybe more. I didnt have scallions and sweet potatoes so subbed shallot and butternut squash and it was so good! Add the chickpeas and cover. Ingredients. Blending the soup If you dont have an immersion blender, you can use a regular blender, but you will need to blend in batches. * If you dont have fresh tomatoes, you can sub one 14.5-ounce (410g) can of diced tomatoes. . I want to share this amazing and transformational habit with you, so you can feel in control, too! It is delicious and having some leftover eat with a grilled cheese was a real treat. Juice from 1 lime + lime wedges for individual servings. Required fields are marked *. The sweet potatoes are plenty sweet. Tomatoes. Bring to a simmer, cover and cook until potatoes are fork tender - about 5-7 minutes. Saute onion until translucent and starting to brown - about 4-5 minutes. Stir in the coconut milk and lime juice. Sweet Peas & Saffron - Content and photographs are copyright protected. Saut onions, garlic, and ginger. Blend for 1 minute on speed 9 and stir in coconut milk and optional ingredients for 5sec/speed 3. Its amazing how different the blends can be. Should I care? Del, Your email address will not be published. Don't overthink this recipe - Use any kind of onion you have, if you love ginger like I do, add lots of it! Simmer until the potatoes are cooked. Cook Time. Add the coconut milk to the pot, followed by the . Not into spicy food? Woo hoo, that's so great to hear! Oh my gosh! Add the coconut milk and bring to the boil. Ive become addicted to the Thai curry pastes. Add the cooked lentils and bring the mixture to a rolling boil. Thanks so much for your comments! Add curry paste and stir. Save my name, email, and website in this browser for the next time I comment. Red lentils. It was perfect the first time. I woke up with a craving for it. I love your soup recipes!! But while their flavor really shines, for me it's all about the mostly Thai inspired flavors and toppings: for serving, any or all of the following drizzled, sprinkled, or spritzed: I feel I must mention that this soup is naturally vegan as long as your Thai Red Curry Paste is - I use Thai Kitchen brand, which happens to be vegan. I know how eating from the panty can be a challenge especially if youve been already doing it for a few weeks. I could DRINK this soup any time of the year! Cover the pot, reduce the heat to low, and simmer 15 or until the vegetables are tender. If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! Add the Thai yellow curry paste and cook gently for about 2 minutes. Then, as I'm always in search of balance in my recipes, I quickly turned to one of my favorite flavor profiles: Thai Red Curry. Puree, until smooth, with an immersion blender. Uncover, increase heat to medium, add coconut milk, spinach, remaining 2 teaspoons soy sauce, 2 teaspoons honey, salt and cooked shrimp (along with any accumulated juices) and let soup come to boil. This curry is fantastic, Im so glad you enjoyed it so much too! Kathy, So glad to hear you loved this recipe! Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. Topping it off with lime, sweet and spicy pumpkin seedsand sriracha (if desired), adds additional depth and texture. This looks perfect for us! Preparation. Remove the lemongrass and discard. This prevents the tomatoes from sinking to the bottom, which can trigger the Instant Pots burn notice. Place them on a baking tray, rub with a little oil and salt and bake at 375 until very tender. A double batch of this soup fits well in the 8 quart Instant Pot. 1 red bell pepper, sliced into thin 2-inch long strips 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips 3 carrots, peeled and sliced on the diagonal into -inch thick rounds (about 1 cup) 2 tablespoons Thai red curry paste * 1 can (14 ounces) regular coconut milk** cup water I doubled the red curry paste. Hope you safe and healthy. Cover and cook the soup until sweet potatoes are tender . Add the ginger, garlic, and curry paste, then saute another 2 minutes. Thank you for a nee favorite of ours!!! Add soup to a blender and mix until smooth and creamy, adding more vegetable broth if desired to adjust the thickness of the soup. Thanks! Season with salt and pepper. Weeknight-friendly. Overall easy and oh so yummy. Cut sweet potato into " cubes. Step 1. Keep it up great post. Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Cuisine: Thai-inspired, Vegan Servings: 6 Author: Anthea Ingredients 1 x (~150g) medium-sized onion, finely chopped extra virgin olive oil, or water as needed Add the Dried Thyme (1 tsp) , Ground Cinnamon (1 tsp) , Ground Nutmeg (1/2 tsp) , and Bay Leaf (1) . Cover and cook for 10 mins or until sweet potatoes are cooked. Not even vegetarian. Come say hi on instagram@wild.thistle.kitchen. Im hoping to make this tomorrow night, however Id like it to be more of a curry served with rice rather than a soup. Read more Heat olive oil in a large saucepan over medium heat. Looks delicious! Enjoy! I'm so happy you're here! Well stockedyes indeed. Sharing of this recipe is both encouraged and appreciated. Spicy from the curry paste, sweet from the sweet potatoes and a spoon of agave or sugar at the end, and sour from the tomatoes and lime juice! , I love sweet potato soup, I make a similar one all the time. To serve, scoop hot soup into soup bowls and top with a sprinkling of sweet & spicy pumpkin seeds* and juice from a wedge of lime. xo - Anita, Your email address will not be published. And I have all the ingredients on hand right now!! Its amazing what we can all create with whats on hand. Oh thank you so much for your feedback, Im glad you loved the soup. Once fragrant, add the curry paste, all the liquid ingredients and let them simmer for about 20 minutes until sweet potatoes are fork tender. Originally from France, I lived in Stockholm, Chicago, and I currently live in Vancouver, BC. Step 6. And it was good. Add root vegetables. This soup is so, so good. Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. We are not a fan of Blue Dragon red curry paste. Optional Garnishes: extra coconut milk for a pretty swirl, thinly sliced scallions, bean sprouts, thinly sliced chili peppers. Directions Heat oil in a casserole or large, deep saucepan. Finally, this recipe couldnt be simpler, but if you want a visual (always helpful IMO), check out this video on my dump-and-go Instant Pot recipes! Add the onion and cook, stirring occasionally, until translucent and cooked through (roughly 5-7 minutes). Saut the onions & curry paste, deglaze the pan well with the stock, add all ingredients, and pressure cook on high pressure for 5 minutes with a 10 minute natural pressure release. Thanks for sharing another wonderful recipe from your kitchen! Stay safe! I may even have all the ingredients! Add vegetable stock, soy sauce and coconut milk and stir together. Add finely grated ginger and red curry paste and cook for 1-2 minutes. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. But this is better, actually much better. . Hope you are staying safe as well. Thanks Abbe! Red lentils break down and get mushy when cooked, making them perfect for curries, soups, or curry-soup hybrids like this! Remove from heat and add chopped kale and cilantro. I agree with you Roz about the coconut and curry. Im preparing to make some this weekend! xo - Anita. Step 4. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Instructions. One question though, is the coconut milk unsweetened or sweetened? 1 pound boneless skinless chicken breast, diced into bite-sized pieces 3 to 5 cloves garlic, finely minced or pressed 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped 2 teaspoons ground coriander 1/4 cup Thai red curry paste, or to taste (if you're very sensitive to heat, add 1 tablespoon first and more later if desired) If you love ginger, theres no shame in adding extra! I learn so much from you as well! This section is going to be super short because, again, this is a dump-and-go recipe. Add garlic, ginger, onions and cook, stirring often, until softened. Add the Unsalted Chicken Stock (8 cups) and Thai Red Curry Paste (1/3 cup) , bring to a boil, cover, reduce the heat to low, and cook for 20 minutes. Allow to cook 12-15 minutes. I usually double and Ive even tripled the recipe and gifted some soup! 2 tbsp olive oil; 1 red onion, chopped; 3 cloves garlic, crushed; 1 tbsp green curry paste; 1/2 tsp ground cumin; 3 boneless and skinless chicken breasts, chopped into 1 inch pieces; 1 can of coconut milk; 2 medium sized sweet potatoes, peeled and cut into chunks . Thanks so much for your review. Girl, you do love it. To make it on the stove top: Heat olive oil to medium in a Dutch oven or stock pot. I prefer to add soy sauce at that point rather than salt, but feel free to use either. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Delish! We arent fans of a thick pured soup, so I did find that additional broth was necessary when reheating. Gradually add the vegetable broth and coconut milk, stirring until the mixture begins to turn slightly red. How to make Thai Sweet Potato Soup: Step 1. Learn more. first time using a pressure cooker and it was a little terrifying but all good in the endused canned chopped tomatoes bc thats what we had as well as red onion instead of green, extremely good! Pour the vegetable broth into the Instant Pot. Thanks so much for reporting back and sharing your modifications, that's super helpful! I love Thai flavors and sweet potatoes. Thanks Jan! Lower heat to medium low, then add red curry, turmeric, and garlic powder. It is balanced, savory, creamy and warming. Lastly, if you make this Thai Sweet Potato Soup, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. Add the sweet potato chunks and stir to coat. Please read my About page to learn more. What would you suggest as a topping for this red curry sweet potato soup? I used chicken stock because I had it on hand and blended with the immersion blender, which took no time at all. Stir in Sweet Potatoes (4) and cook for 3 minutes. I'm so happy to hear you enjoyed. To be able to make something this good with this little effort is just unbelievable, the holy grail. And the coconut milk must make it taste as creamy as it looks!! Here are a few tips to get the best texture: I have tried so many! First, prepare sweet potatoes - you can do this the day before or even a few days before. Copying and/or pasting full recipes to any social media is strictly prohibited. Next add the veggie broth, water, red curry paste, garlic powder, onion powder, dried minced onion flake, sea salt, pepper. Can I place all the ingredients in a slow cooker? Tag @rainbowplantlife and hashtag it #rainbowplantlife. But this one is perfect. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender. If all you have is full-fat coconut milk, feel free to use it, but youll want to either (a) water down the milk or (b) use more vegetable broth. So I use a half-dozen large. We just made it tonight and WOW. Once the 10-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam. Fresh cilantro leaves and coconut flakes for garnish Instructions In a Dutch oven or stock pot, heat oil to medium-high. Cut the squash in half and scoop out the seeds, place on a roasting tray cut side down and roast until fork tender for 45 minutes. Lentils sound like a great addition to this soup. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Made for the first time tonight. Got all those staples in my pantry. Turn heat to medium low and add Green Thai Curry Powder and mix thoroughly. Read More. Heat olive oil in a large pot over medium heat. If youve made any of my savory recipes before, you know that I usually like to start with some aromatics. Reduce heat to medium and add ginger, garlic, curry paste, and turmeric. I'm intrigued by the mango and might have to try. Thanks for taking the time to leave a review <3, Its the season for sweet potatoes and soup!! (It also seems that the print version of the recipe skips the step on blending the cooked soup.). Add the sweet potato and red pepper and toss to combine to cover with the oil. Add the scallions, garlic, ginger, sweet potatoes, tomatoes, red curry paste, red lentils, salt, and tamari or soy sauce, and lite coconut milk. Hi! As with any good Thai or Thai-inspired dish, this soup is well balanced in flavors. Same great recipe! Optional add-ons include thinly sliced scallions and chili peppers (if you like it spicy), a spoon of extra coconut milk (use a toothpick to make these fancy swirly designs), and/or bean sprouts. We already talked about this, but how can you not like a recipe that requires zero hands-on cooking?? Bring to a boil then reduce heat to a simmer. Vegetable Broth Use homemade if you have it or you can heat 4 cups water with 2 generous teaspoons of a vegetable stock bouillon (e.g., Better than Bouillon). Increase heat and bring to a boil, then simmer for 15-25 minutes, until your vegetables are soft. Sign me up to receive new recipe notifications! Delicious! What a delicious recipe!! Thai Sweet Potato Curry dairy free gluten free 5 5/5 ( 6 REVIEWS) Ingredients serves 5 1 Tablespoon vegetable oil 1 yellow onion, cut in half then thinly sliced 2 cloves garlic, pressed or minced 2 teaspoons freshly grated ginger 4oz jar Thai Kitchen Red Curry Paste (see notes) 1 Tablespoon peanut butter (see notes) 13.6oz can full fat coconut milk Your email address will not be published. Add the chopped sweet potato and chicken stock and cook for 15 minutes. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. Ladle soup into bowls and garnish as desired. Thanks Tamara! Watch the video below to see how this soup is made! Stir in the red curry paste and ginger, making sure both are well distributed through the vegetables. Off the heat, stir in the lime juice and season with salt to taste. Butternut squash soup and roasted cauliflower soup are up there amongst my favorites, but this Thai currysoup takes the top spot!

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