It’s still cold around here, lot’s of snow on the ground and below freezing temperatures. Adding a little bit of heat to our soup, seemed like a good idea.
This turned out to be a perfect velvety soup with lots of depth, just the right amount of heat, creaminess from the coconut milk and a bit of brightness from the lime and mint. This recipe is incredibly easy and adapts simply if you are a vegetarian by omitting the fish sauce and using vegetable broth. Serve it hot, or even at room temperature, which makes it perfect to bring to work on a busy day.
*I’ve been nominated in two categories for the Homies award – here and here. I would love it if you would vote for me and move me up that long list a little ;). Thank you!
1-2 tablespoons of store-bought yellow curry paste (depending on how hot you like things)
1 tablespoon of minced ginger
About 2 lbs of sweet potatoes (6 cups), peeled and cubed
2 kafir lime leaves (optional)
1 can of coconut milk
4-6 cups of chicken stock
1 tablespoon of fish sauce
1 tablespoon of coconut sugar or brown sugar
2 tablespoons of lime juice
Chopped green onions
In a large stockpot, heat vegetable oil on medium heat. Add onion and garlic until onion is soft, 1-2 minutes. Don't brown the onion or garlic. Add curry paste and ginger and combine well with onion and garlic.
Add cubed sweet potato and stir until covered in curry/ginger mixture. Add kafir leaves if using. Add coconut milk and stock until sweet potatoes are covered with liquid. Bring to a boil. Turn down heat to medium and cover. Let simmer 20-25 minutes until sweet potatoes are soft and break apart when squished with a spoon.
Tun off heat and let cool slightly and remove kafir leaves. With an immersion blender or a mixer, blend until soup is a creamy consistency. Add more stock if you like your soup more liquid. If using a mixer, blend in batches and watch out for the hot liquid and steam.
Once you have the consistency you like, put back in pot. Stir in fish sauce, coconut sugar and lime juice. Serve in bowls and garnish with cilantro, mint and green onions.
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