Red Curry-Lime Sweet Potato Soup

Yes, this warm, cozy fall recipe is a great way to use up some of your Thanksgiving leftovers, but why wait around until after T-Day hoping you just might have enough leftover mashed sweet potatoes on hand? Go ahead and bake a few now before making this luscious, velvety soup. Then when you’ve got about a half hour, you can whip it together and have it ready to eat in no time.

I think using a homemade chicken broth instead of water adds additional depth of flavor, but if you’re sticking to vegetarian, a veggie broth or water will do just fine. You can also substitute cilantro in place of basil as a garnish if that’s what you prefer.

Want a heartier meal? Grilled Swiss cheese sandwiches make great companions. We made ours from Ezekiel 100% sprouted whole grain bread slices (no flour, no gluten). My go-to for an added flavor punch is a schmear of Dijon mustard. Additionally, although I didn’t have any at the time, a few slices of tomato in that sandwich would take it over the top.

Next time you’re serving sweet potatoes for dinner, cook up a few extra and put them aside, and you’ll be ahead of the game in making this soup again—because, yes, you’ll want to.

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Red Curry-Lime Sweet Potato Soup

  • Servings: Yields 9 cups
  • Difficulty: easy
  • Print

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium leeks, white and light green parts chopped and washed
  • Coarse salt
  • 2 tablespoons Thai red curry paste
  • 4 cups mashed sweet potatoes (about 3 large)
  • 1 13-ounce can unsweetened coconut milk
  • 3 cups homemade chicken broth (or veggie broth or water)
  • 1 lime, zested and juiced
  • ¼ cup chopped fresh basil, for garnish
  • Extra virgin olive oil, for garnish

Directions

  1. If you don’t have left over sweet potatoes on hand, bake several in a 400° oven for about one hour until soft and tender. Let cool slightly, then peel and mash. (This can be done a day or two ahead.)
  2. In a 4- to 5-quart saucepan heat 2 Tbsp. vegetable oil over medium. Add leeks and a pinch of salt. Cover and cook until tender, about 8 minutes. Stir in red curry paste. Increase heat to medium-high. Cook and stir 1 minute.
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  3. Stir in sweet potatoes, coconut milk, 3 cups broth/water, and 1 teaspoon salt. Bring to boiling; reduce heat.
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  4. Simmer, covered, 10 minutes or until heated through, stirring occasionally. Remove from heat. Let cool slightly.
  5. Using an immersion blender, blend until smooth.
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  6. Stir in lime zest and juice; heat through.
    IMG_1148
  7. Drizzle with olive oil, sprinkle with black pepper, and top with fresh basil.
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http://www.lynnandruss.com

Recipe adapted from one found in Better Homes & Garden Magazine

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