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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