Thai Sweet Potato Soup

Last night I attempted to make crispy, oven-baked sweet potato fries, which were a huge, soggy fail! {If anyone has a recipe they swear by, or some tricks up their sleeves, I would love to know how to make good ones, because I have never succeeded before!} So, today I had some left-over sweet potatoes, and decided to make something simple and low-key, since my husband is away for work, and it’s just me and the kids. I decided to make a basic baked sweet potato soup, and I had just put the potatoes in the oven, when I thought of a way less boring, much more awesome idea instead: to make a thai sweet potato soup with yellow curry, coconut cream, peanut butter, lime, and all things delicious. By the time I was done I couldn’t even taste the sweet potato in it, so really I shouldn’t even call this a “sweet potato” soup… but it tasted more like a creamy massaman or yellow curry: full of spices and heat and flavor. I know this soup sounds pretty crazy… but it’s honestly one of the best soups I have ever made, so once again, you’re just going to have to trust me on this one and try it! ;-) It’s a shame my husband wasn’t here to!

Ingredients: {recipe adapted from foodess.com}
1 Tbsp olive oil
1 onion, diced
1 jalapeño, chopped
2 cloves minced garlic
3 Tbsp Thai yellow curry paste
1 large sweet potato, peeled and chopped into 1½” pieces
1 {14oz} can coconut milk
2 cups vegetable/chicken stock {or 1 vegetable boullion cube + 2 cups water}
⅓ cup peanut butter
3 Tbsp minced fresh cilantro, plus additional for garnish
1 Tbsp sugar
1- 1 1/2 cups whipping cream {depending on desired heat}
juice of 1 lime
peanuts for serving

Directions:
Heat the olive oil in a dutch oven over medium-high heat. Add the onion, jalapeño and garlic and sauté until softened {about 3-4 minutes}. Stir in the yellow curry paste, and cook for a couple of minutes, stirring constantly until blended, and fragrant.

Add the chopped sweet potato, coconut milk, boullion and water  and cook for about 20 minutes, stirring occasionally, until the sweet potato is tender. Pour into an immersion blender, and blend until smooth and creamy.

Return the mixture to the dutch oven. Stir in the peanut butter, cilantro, 1 cup of cream, the juice of 1 lime, and a generous pinch of sugar. Stir, and adjust sugar and cream to taste {if you want a milder soup, keep adding cream}.

Decorate with cream, cilantro, peanuts and lime. Serve immediately.

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Enjoy!
<3 Sarah xoxo