Thai Coconut Sweet Potato Soup Recipe

March 18, 2013


This recipe came to me from Eileen via The Nutmeg Cookery. When we were doing Clean this was one of our successful liquid dinners….we had more unsuccessful liquid dinners which I think is part of the reason we only made it eight days.

Thai Coconut Sweet Potato Soup

2 t. refined coconut oil
1 yellow onion, chopped
1 medium sized sweet potato, peeled and chopped
1-2 T grated ginger root
4 garlic cloves, minced
1 T. curry powder
Pinch of cayenne
1 stalk lemongrass, chopped (but not too small)
2 T. mirin
1 can (15 oz.) light coconut milk
2 1/2 cups vegetable stock
1 T tamari
Juice of 1 lime
1 t. maple syrup

In a pot, heat oil over a medium flame and add onions. Saute for a minute or two, then stir in sweet potato, grated ginger, and minced garlic. Now add the curry, paprika, lemongrass, then deglaze with mirin and allow to simmer for 5 minutes. Pour in stock and bring to a gentle boil, then lower flame and add coconut milk. Simmer, partially covered, for 15 minutes. Turn off flame and season with tamari and lime juice. Remove lemongrass. Puree in a high speed blender.

Makes 4-6 servings.

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