Thai Sweet Potato Soup with Almond Butter

Posted on : February 18th, 2020

Today’s vegan (no dairy or meat) recipe for Thai Sweet Potato Soup was created for the Almond Board of California by Julie Resnick, founder of The Feedfeed. That is a wonderful cooking website with so many fantastic recipes, you really should check it out. Coincidentally, I tried a soup quite similar to this made with pumpkin at one of our local cafes just yesterday and it was DELICIOUS!

I love Thai cuisine. The Thai make such fragrant and tasty blends of salty, spicy and sweet, my mouth waters just thinking of it. Traditional Thai cuisine would use coconut milk instead of almond milk in this recipe so feel free to change that up. The recipe also calls for a small jalapeno pepper. If you can’t handle spice, you could leave that out. But real Thai cuisine is way spicier than this, so I recommend starting with only a small amount and add more to taste!

Thai Sweet Potato Soup with Almond Butter

Ingredients:

• 1 tablespoon coconut oil
• 2 small yellow onions, chopped
• 1 small jalapeno, minced
• 4 cloves garlic, minced
• 1 tablespoon (about 1-inch) fresh ginger, minced
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 2 cups almond milk (or coconut milk), plus more for serving if desired
• ¼ cup Maisie Jane’s Smooth Almond Butter
• 3 cups low-sodium vegetable broth, plus more if needed
• 2 cups diced peeled parsnips (about 2 large parsnips)
• 4 cups diced peeled sweet potatoes (about 2 large sweet potatoes)
• Salt, to taste
• Freshly ground black pepper
• ½ cup fresh lime juice
• Fresh cilantro, toasted almonds, red pepper flakes for serving

Preparation

1. In a large pot, melt the coconut oil over medium heat. Then add the onion, jalapeno, garlic, and ginger and sauté until the onion is translucent, about 5 minutes. Add red curry paste and curry powder and stir until combined, about 1 minute.
2. Whisk together almond milk and almond butter in a small bowl until smooth. Add the mixture to the pot, along with the vegetable broth, parsnips, sweet potatoes, and salt. Stir until combined.
3. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer until the potatoes and parsnips are tender when tested with a fork, about 18-20 minutes.
4. Using a blender, add soup in batches and puree. Be careful to avoid hot steam escaping from the lid (don’t get burned!), blend on low and slowly increase the speed until the soup is completely smooth. You can also use an immersion blender.
5. Add salt, pepper and lime juice to the pureed soup. Ladle into bowls and serve with toppings, especially more almond or coconut milk, if desired.

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