Thai Coconut Sweet Potato Soup

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Adapted from The Cooking Channel.

INGREDIENTS

  • 3 TBSP peeled fresh ginger
  • 2 cloves garlic
  • 2 tsp Thai red curry paste
  • 4 scallions, thinly sliced 
  • 4 large sweet potatoes, peeled and cubed (~2 1/2 lbs)
  • Two 32 oz containers of veggie broth 
  • 1/4 tsp grated nutmeg
  • Salt & pepper to taste
  • 1/2 cup coconut milk 
  • Zest and juice of 1 lime 

DIRECTIONS

Heat oil in a large pan over medium-high heat. Add the ginger, red curry paste, scallions, and garlic. Cook, stirring frequently, until fragrant (2-3 mins). Add the potatoes, broth, nutmeg, and salt & pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the potatoes are fork-tender, about 20 minutes. 

Get that hand blender in there! Make it smooth. 

Stir in coconut milk (even a little more than 1/2 if you like a creamier texture), lime zest and juice.