Thai Inspired Sweet Potato Soup

I was very pleased how this soup turned out. It was very filling but light at the same time and loaded with nutrients from whole food.

The main ingredient, sweet potato packs some pretty mighty health benefits! 

• Sweet potatoes are orange (duuh), and almost everyone knows that orange foods contain beta carotene (the precursor to vitamin A) which helps maintain healthy skin, eyesight, and immune system. 

• Sweet potatoes also have important antioxidant and anti-inflammatory properties. Particularly when passing through our digestive tract, they may be able to lower the risk posed by heavy metals (cadmium, lead, and aluminum to name a few) and free radicals. 

• I love supporting local farmers in my area, and it's fairly easy to do so because they are available in many countries pretty much year round. Support local economy, farmers, and get higher nutrient content in food. Everyone wins.

• Sweet, but not too sweet! Recent research suggests that sweet potatoes can actually increase blood levels of adiponectin in people with type 2 diabetes. Adiponectin is a protein hormone produced by our fat cells, and it serves as an important modifier of insulin metabolism. 

This pureed soup is easy for the digestive system to absorb, making it great for those who have weakened immunity or impaired digestive tract.

Thai Inspired Sweet Potato Soup


1 tbsp coconut oil
1 medium onion, chopped
2 tbsp each minced garlic, ginger and turmeric
3 tbsp thai red curry paste
1/4 C cashew butter (or peanut butter)
6 C diced sweet potato (peeled)
4 C diced carrots
1 can full fat coconut milk
4 C chicken broth (use vegetable broth to make this recipe vegan)
Salt and pepper
Fresh cilantro, chopped (for garnish)


Heat coconut oil in sauce pan over medium heat. Add onions and cook until golden brown. 

Stir in garlic, ginger, and turmeric. Cook for 2 minutes.

Stir in curry paste and cashew butter. Cook for another 2 minutes.

Add sweet potato, carrots, coconut milk and broth. Add salt and pepper to taste. Stir and bring to simmer. 

Lower heat and cover for approximately 25-30 mins or until you can poke sweet potatoes with ease. 

Transfer soup in small batches to blender and puree.

Garnish with chopped cilantro before serving.


Popular Posts