Thai Sweet Potato Soup with coconut milk, lemongrass, and lime is a creamy, delicious vegan soup recipe! Simply the best! Serves 4-6, depending on appetite.
In Dutch oven or large pot, heat the oil over medium heat. Add onions and garlic and sauté for 10 minutes, until soft.
Stir in the curry paste, then add the sweet potatoes, water, broth, and lemongrass. Increase heat slightly and bring to a light simmer. Then reduce heat to medium, cover, and cook for 35-40 minutes, until the sweet potato is tender.
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