Thai Green Curry Sweet Potato Soup

Fall has been in the air for several weeks now.
Other than the crisp air, brilliant color schemes, aromatic essences filling our world, and the shorter days to hunker down inside, my favorite part of the season is the reintroduction of warming soups.

There’s just something amazingly wonderful about a hot pot of soup on the stove this time of year…and for months to come!

Thai Green Curry Sweet Potato Soup

2 Tbs. coconut oil, melted
1 large yellow onion, chopped
2 large sweet potatoes, peeled and chopped
sea salt
1 28 oz. can crushed tomatoes
1 14 oz. can garbanzo beans
2 cups broth
2 heaping tsp. Thai green curry paste
1/2 tsp. ground ginger

fresh cilantro
coconut cream

Heat the coconut oil in a large stockpot over medium heat. Add the onion and sautéed 3-4 minutes. Add the sweet potatoes and cook until beginning to soften. Season with salt.
Add the tomatoes, beans, and broth and bring to a low boil. Allow to cook for about 20 minutes. 
Season with the curry paste and ginger. 
Simmer an additional 10-15 minutes.
Using an immersion blender, puree until chunky.

Serve topped with fresh cilantro and even coconut cream!

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