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Thai Peanut Sweet Potato Soup
Easy
This velvety-smooth sweet potato soup feels like fall and tastes company-worthy sophisticated, but it’s ready to serve in under 30 minutes.
Prep.
Cook.
Category:
Seasons:
Ingredients
For 6 Person(s)
Ingredients
- 4 tsp olive oil, divided
- 1 cup yellow onion, chopped
- 4 cups vegetable broth
- 3 cups sweet potatoes, peeled and chopped
- 1 1/2 cups carrots, chopped
- 8 oz peanut satay sauce (1 jar)
- 1/4 tsp black pepper
- 1 1/4 tsp kosher salt, divided
- 1/3 cup pecans, chopped
- 1/8 tsp cayenne pepper
- 1/4 cup coconut cream
- 1 tbsp fresh lime juice
- lime zest for garnish from one lime
- cilantro, fresh chopped
Thai Peanut Sweet Potato Soup Directions
- Heat 2 teaspoons of the oil in a large Dutch oven over medium-high; add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add broth, sweet potatoes, carrots, peanut sauce, black pepper, and 1 teaspoon of the salt; stir to combine. Bring to a boil, and reduce heat to low; cover and simmer until vegetables are tender, 15 to 20 minutes.
- Transfer to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Working in batches, process until smooth, about 1 minute.
- Heat remaining 2 teaspoons oil in a small skillet over medium. Add pecans and cook, stirring often, until toasted, 2 to 3 minutes. Stir in cayenne pepper and 1/8 teaspoon of the salt. Remove from heat.
- Stir together coconut cream, lime juice, and remaining 1/8 teaspoon salt in a small bowl until combined.
- Ladle soup into bowls; drizzle with coconut-lime cream, and sprinkle with toasted pecans, cilantro, and lime zest.
Recipe notes
We tap a flavor-packed store-bought satay sauce to serve as the base of the soup, and the rest is easy. Thai peanut satay sauce delivers bold, complex flavors—from elements like garlic, lemongrass, coconut milk, and warming spices—with only as much effort as it takes to open the bottle on your end. We opted for Thai Kitchen brand sauce, but feel free to use whatever brand you like. This flavorful soup is equally awesome for a weeknight dinner as it is as an opening course for a holiday dinner party, and no one would ever guess it’s as easy as it is to whip up. Plus, this Thai-inspired bowl of comfort is completely vegan, making it a great option to serve when entertaining friends who maintain a plant-based diet. It’s also a great option to prep on the weekend and enjoy throughout the week. To save even more time, go for pre-chopped onions.
From: http://www.myrecipes.com/recipe/thai-peanut-sweet-potato-soup
Nutrition facts
Per Serving
- Kcal: 0
- Kjoule: 0
- Fibers (g): 0
- Sodium (mg): 0
- Carbs: 0
- Sugar (g): 0
- Fat: 0
- Saturated fat (g): 0
- Cholesterol (mg): 0
- Proteins: 0
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This velvety-smooth sweet potato soup feels like fall and tastes company-worthy sophisticated, but it’s ready to serve in under 30 minutes.
Ingredients
For 6 Person(s)
Ingredients
- 4 tsp olive oil, divided
- 1 cup yellow onion, chopped
- 4 cups vegetable broth
- 3 cups sweet potatoes, peeled and chopped
- 1 1/2 cups carrots, chopped
- 8 oz peanut satay sauce (1 jar)
- 1/4 tsp black pepper
- 1 1/4 tsp kosher salt, divided
- 1/3 cup pecans, chopped
- 1/8 tsp cayenne pepper
- 1/4 cup coconut cream
- 1 tbsp fresh lime juice
- lime zest for garnish from one lime
- cilantro, fresh chopped
Thai Peanut Sweet Potato Soup Directions
- Heat 2 teaspoons of the oil in a large Dutch oven over medium-high; add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add broth, sweet potatoes, carrots, peanut sauce, black pepper, and 1 teaspoon of the salt; stir to combine. Bring to a boil, and reduce heat to low; cover and simmer until vegetables are tender, 15 to 20 minutes.
- Transfer to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Working in batches, process until smooth, about 1 minute.
- Heat remaining 2 teaspoons oil in a small skillet over medium. Add pecans and cook, stirring often, until toasted, 2 to 3 minutes. Stir in cayenne pepper and 1/8 teaspoon of the salt. Remove from heat.
- Stir together coconut cream, lime juice, and remaining 1/8 teaspoon salt in a small bowl until combined.
- Ladle soup into bowls; drizzle with coconut-lime cream, and sprinkle with toasted pecans, cilantro, and lime zest.
Recipe notes
We tap a flavor-packed store-bought satay sauce to serve as the base of the soup, and the rest is easy. Thai peanut satay sauce delivers bold, complex flavors—from elements like garlic, lemongrass, coconut milk, and warming spices—with only as much effort as it takes to open the bottle on your end. We opted for Thai Kitchen brand sauce, but feel free to use whatever brand you like. This flavorful soup is equally awesome for a weeknight dinner as it is as an opening course for a holiday dinner party, and no one would ever guess it’s as easy as it is to whip up. Plus, this Thai-inspired bowl of comfort is completely vegan, making it a great option to serve when entertaining friends who maintain a plant-based diet. It’s also a great option to prep on the weekend and enjoy throughout the week. To save even more time, go for pre-chopped onions.
From: http://www.myrecipes.com/recipe/thai-peanut-sweet-potato-soup
Nutrition facts
- Kcal: 0
- Kjoule: 0
- Fibers (g): 0
- Sodium (mg): 0
- Carbs: 0
- Sugar (g): 0
- Fat: 0
- Saturated fat (g): 0
- Cholesterol (mg): 0
- Proteins: 0
