Ingredients
For the soup:
- 1,5 tablespoons olive oil
- 4 small yellow onions (ca. 300 g), diced
- 1 large garlic clove, minced
- 2 teaspoons red curry paste
- 900 g sweet potatoes, peeled and cubed (3-4 medium sweet potatoes)
- 500 ml water
- 500 ml vegetable broth
- 2 lemongrass stalks, halved and crushed with back of knife (see tips)
- 1 teaspoon natural peanut butter (unsweetened)
- 1 x 400 ml can coconut milk
- Sea salt, to taste
- Juice of half a lime
To serve (optional):
- Cilantro leaves, to garnish
- Lime wedges
Instructions
- 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.
- Remove the lemongrass stalks. Add the coconut milk and peanut butter, and using a handheld immersion blender purée the mixture until smooth and creamy (alternatively, carefully blend in batches using a high speed blender and gently reheat).
- Finish with the juice from half a lime and season with salt to taste. Serve into bowls and garnish with fresh cilantro and serve with a lime wedge on the side. Enjoy!
Nutrition
Notes
- I often like to use a mix of shallots and onions, as shallots are a bit sweeter than regular onions and have a more subtle flavor, which goes well with this soup.
- I like to use the red curry paste from Alnatura (unpaid mention)
- To use the lemongrass whole in this sweet potato soup recipe, trim the ends, cut the stalk in half and then crush it with the back of a knife to release its flavor.
- I recommend using organic sweet potatoes for this recipe, as I find they are more favourable.