Red Curry Sweet Potato Soup with Peanut Butter Swirl
This Red Curry Sweet Potato Soup is a silky concoction of puréed veggies spiked with red curry paste, fish sauce, and coconut milk. Finished with a swirl of peanut butter, this soup is smooth, spicy, and a little nutty.
Place a large Dutch oven over medium heat. Add the oil. Once the oil is shimmering, add the shallots, carrots, and celery. Add a sprinkle of salt and sauté until slightly softened.
Add the sweet potatoes, stock, fish sauce, and honey. Stir to combine and bring the mixture up to a boil. Reduce to a simmer and let cook for 20 minutes or until the potato is very tender.
4 large sweet potatoes, 6 cups vegetable or chicken stock, ¼ cup fish sauce, 2 tbsp honey
Turn off the heat and purée the soup using an immersion blender.** Once the soup is smooth, stir in the coconut milk and the lime juice. Spoon the soup into bowls and finish with a swirl of peanut butter, additional coconut cream, red chilies, and fresh cilantro. Serve immediately.
1 can full-fat coconut milk, 1 lime, ½ cup smooth natural peanut butter, 2 Thai red chilis, Additonal coconut cream, Fresh cilantro leaves
Notes
** If you don't have an immersion blender you can transfer the soup to a food processor. But remember to take care when puréeing hot liquids.