Thai Coconut Sweet Potato Soup
A creamy Thai-inspired soup with sweet potatoes, coconut milk, ginger, turmeric, lime, and fresh herbs.
Instructions
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Heat oil in a soup pot and cook onion until translucent but not browned.
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Add garlic, ginger, and turmeric; stir until fragrant.
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Add sweet potatoes and salt, then stir to coat the cubes with aromatics.
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Pour in vegetable broth, bring to a boil, then reduce to a steady simmer.
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Cover and cook until sweet potatoes are very soft.
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Blend the soup until smooth using an immersion blender or countertop blender.
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Stir in coconut milk and warm gently without boiling hard.
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Finish with lime juice and herbs, then taste and adjust salt before serving.
Tips
Add lime at the end, not during boiling, so the soup tastes fresh.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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