spicy thai sweet potato soup
I have been so wrapped up in my wintery entrees that I have completely fell off the salad wagon lately. Its interesting how the weather, your mood, your lifestyle all come in to play when you decide what your going to chow down on. A green smoothie a day one month may not be condusive to your life the next.
I think i’ve been avoiding salads for more hearty macronutrient dense bowls for their sheer functionality. Prep large pot of rice. Chop broccoli. Make stew that lasts 17 days. Yesterday I had a precious day off to my self and I really wanted to reach down and get to the heart of what brings me joy and nourish myself accordingly.
I started my day with an extravagant breakfast of my Single Serving Protein Pancakes, and immediately began dabbling with this curry salad of dreams!
the perfect quinoa salad to me is:
- juicy with flavour
- ample in texture
- addictive after each bite.
This powerful salad definitely fits that bill- I spared no time to make this salad, between the toasting of the quinoa and the chopping of the veg, it is a little more needy than some of your go-to bowls. But OH so worth it. Make this ahead of time for guests and let the flavours merry. Its good enough to share with your toughest critics- or save for a couple days of lunches.
Sweet Potatoes are brimming with Vitamins & minerals like Vitamin C which promotes beautiful skin and strengthens your immune system, Iron which gives us energy, and Magnesium which provides a calming effect on the body. Creamy and lightly sweet when blended in soup, they are the perfect canvas for bright Thai flavours.
Next time you are craving a little takeout peanut-tofu-curry action, simmer up a batch of this soup in less than 30 minutes; your taste buds will thank you!
thai sweet potato soup recipe
- 2 large sweet potato, roughly chopped
- 1/2 yellow onion, roughly chopped
- 1 tablespoon coconut oil
- 2 cloves of garlic,
- tablespoon minced ginger
- 3 cup vegetable broth
- 1 tablespoon red thai curry paste (can forgo, just up the rest of the spices)
- 1/3 cup full fat coconut milk
- 2 tablespoons almond butter
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne, more if you like it spicy
- generous squeeze of lime to garnish
- In a medium pot set to medium-high, melt coconut oil and toss with chopped onion,minced garlic and ginger.
- Stir in red thai curry paste, cumin, chili powder and cayenne. Let cook on medium for about 5 minutes until onions are translucent.
- Add chopped sweet potato to pot and stir to coat with seasonings. Let cook and soak up flavours for another 3 minutes.
- Pour in vegetable broth, and season with a bit of salt and pepper.
- Set pot to high and once it reaches a boil, cover and let simmer for 20-25 minutes (or as soon as sweet potatoes are very soft)
- Stir in coconut milk and almond butter. Allow to simmer on low for 3 more minutes.
- Set aside and let cool slightly.
- Once soup is cool enough, blend in 2 or 3 batches in blender until completely smooth.
- Squeeze in a tablespoon or more of fresh lime juice.
- Stir & taste. Adjust seasoning if necessary
- Store in airtight container for up to a week. Freezable!
i added a lotta extra cayenne, lime juice and sriracha, but proceed at your own risk 😉
Adjustments: *can used peanut butter instead of almond butter, can substitute red thai curry paste with yellow curry powder/ sriracha sauce.