Thai Green Curry Sweet Potato Soup
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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