Description
Silky Thai-inspired coconut sweet potato soup made with lemongrass, ginger, garlic, and rich coconut cream. A nourishing, blended soup that’s dairy-free, gluten-free, vegan and full of flavour.
Ingredients
Units
Scale
- 2 tablespoons coconut oil or neutral cooking oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 shallots, minced
- 1 stalk lemongrass, tough outer layers removed and finely sliced (or bruised and tied in a knot for easy removal)
- 1 to 2 Thai chilies, finely chopped (adjust to taste)
- 1 1/2 tablespoons light soy sauce
- 2 pounds Japanese sweet potatoes, peeled and chopped into chunks
- 3 - 4 cups water or vegetable stock (enough to cover)
- 1 cup coconut cream
- juice of one lime
- handful of Thai basil, chopped
Instructions
- Make your curry paste: Heat the oil in a large pot over medium heat. Add the garlic first, because we want it golden and toasted. Then ad your ginger followed by your shallots and cook for 3 to 4 minutes, stir constantly, until softened and translucent but not browned.
- Stir in lemongrass, Thai chilies and soy sauce. Cook for about 1 minute, just until fragrant.
- Add the sweet potatoes, water or vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 18 to 22 minutes, until the sweet potatoes are completely tender.
- Remove the lemongrass if left whole. Using an immersion blender (or carefully transferring to a blender in batches), blend the soup until completely smooth and silky.
- Stir in the coconut cream and gently warm the soup over low heat. Add Thai basil. Taste and adjust seasoning with additional salt or chili if needed.
- Serve hot, finished with a swirl of coconut cream and any toppings you like.
Notes
- If you have trouble sourcing lemongrass fresh, use a lemongrass paste.
- For a thinner soup, add a splash of hot water or stock until you reach your desired consistency.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully.
- Japanese sweet potatoes give the smoothest texture, but other sweet potatoes will work if needed.
- Prep Time: 20 minutes
- Cook Time: 30 miutes
- Category: Lunch
- Method: Boiling
- Cuisine: North American
