Autumn Spicy Thai Sweet Potato Soup
Enjoy this fall-inspired Spicy Thai Sweet Potato Soup with a warm slice of crusty bread or a light salad for the perfect seasonal meal!
Ingredients
- 1 ½ to 2 lbs 750 g to 1 kg sweet potatoes, peeled and cut into chunks
- 1 tbsp 15 mL butter
- 1 onion sliced
- 2 large garlic cloves sliced
- 4 cups 1 L chicken or vegetable stock
- 1/2 tsp 2 mL ground cumin
- 1/4 tsp 1 mL crushed chilies
- 2 tbsp 25 mL grated fresh ginger
- 1/4 cup 50 mL crunchy or creamy peanut butter
- Juice of 1 lime
- Salt to taste
- 2 tbsp 25 mL chopped fresh coriander or parsley
Garnish:
- 1/2 cup 125 mL crème fraîche or sour cream
- 1 tsp 5 mL grated lime zest
- 1 large plum tomato seeded and diced
Instructions
- Combine crème fraîche with lime zest; set aside.
- Melt butter in a large pot. Add onion and garlic; cook until softened.
- Add sweet potatoes, stock, cumin, chilies, and ginger; simmer 15 minutes.
- Purée soup until smooth and return to the pot.
- Stir in peanut butter. Heat until hot, then add lime juice and salt.
- Stir in coriander. Serve with a dollop of lime crème fraîche and diced tomato.