Thai Curry Sweet Potato and Peanut Soup

December 17, 2013 in Main Dishes, Recipes, Soup-Stew by Claire

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I frequently see recipes for Thai curry butternut squash soup. The soup sounded delicious, so I made one, and it was! It was so delicious, in fact, that I wanted to make a similar soup with ingredients available year round. Sweet potatoes seemed an obvious choice.

We eat a lot of Thai curry made with coconut milk, so I wanted to replace that ingredient with something  else to round out the soup. Peanut butter was perfect here, as it cuts some of the sweetness of the sweet potato.

I was really pleased with this. Not only is it the perfect year-round curried vegetable soup, but it’s easy – easier than the butternut version – and freezes well.

I’m sending this soup to My Legume Love Affair, the long-running blog event created by Susan of The Well-Seasoned Cook and now managed by Lisa of Lisa’s Kitchen. MLLA is being hosted this month by Simona of Briciole.

Thai Curry Sweet Potato and Peanut Soup
  • 1 tablespoon canola oil
  • 1/2 cup thinly sliced shallot, from about 1 large
  • 2 cloves garlic, minced
  • 1 to 2 tablespoon red Thai curry paste (I used 2)
  • 1 to 1-1/2 teaspoons chili garlic sauce (I used 1-1/2)
  • 3 cups vegetable broth
  • 1 cup water
  • 2 pounds sweet potatoes, peeled and cut into 2-inch dice
  • 1/2 teaspoon grated lime zest
  • Juice of 1 lime, about 1-1/2 tablespoons
  • 1/2 cup natural, unsweetened peanut butter
  • Salt to taste (I didn't use any)
  • Cilantro leaves for garnish
  • Dry roasted peanuts for garnish

Heat the canola oil in a soup pot. Saute the shallot until tender, about 3 minutes. Add the garlic and saute for a minute. Add 1 tablespoon curry paste, 1 teaspoon chili garlic sauce, and a few tablespoons broth. Stir until smooth and then add the rest of the broth and the water. Stir in the sweet potatoes, lime zest, lime juice, and peanut butter. Bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes or until the sweet potatoes are tender.

Puree the soup with an immersion blender or transfer to a blender and puree (see note). Taste and add more curry paste, chili garlic paste, and salt to taste.

Divide soup among 4 or 5 bowls. Garnish with cilantro and peanuts.

Notes

If using a blender, remove the center piece from the blender lid and cover with a dishcloth. This will keep the steam from the hot soup from blowing the top off the blender when you turn it on

http://chezcayenne.com/2013/12/thai-curry-sweet-potato-and-peanut-soup/

 

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