This Creamy Thai Sweet Potato Soup features sweet potatoes, parsnips, ginger, red curry + peanut butter to create a cold weather crowd-pleaser!
When I told my mom how I make my creamy sweet potato soup, she raised an eyebrow at the idea of peanut butter in soup. It must be a generational divide because sweet potatoes and peanut butter definitely go together!
Don’t usually have fresh ginger on hand? Did you know you can freeze fresh ginger? Just peel and cut it into manageable pieces, then freeze until ready to use. Chop or grate it directly into your dish!
- 2 tablespoon olive oil
- 2 tablespoon roughly chopped ginger
- 1 large jalapeño, diced
- 1 small to medium onion, chopped
- 3 lb sweet potatoes, peeled and cubed (about 3 large)
- 3 medium/large parsnips, peeled and cubed
- 1 tablespoon red curry paste
- 5 cups low sodium vegetable broth
- 1 tsp cumin
- ¾ tsp coriander
- ½ cup natural peanut butter
- juice of 3 limes + a few wedges for serving (lemon would work too)
- Kosher salt
- Pepper, to taste
- garnish with a drizzle of olive oil, toasted pepitas or a handful of cilantro
- Sauté onion, ginger and jalapeño in olive oil until soft, about 3-4 min. Season with a couple pinches of kosher salt.
- Mix in curry paste and spices. Saute about 1 min until fragrant.
- Add potatoes and parsnips, toss until coated with spices and season with a few more pinches of salt.
- Add vegetable broth. Cover and bring to a boil. Lower heat to a simmer and cook covered until potatoes are soft - about 20 min.
- Use an immersion blender, Vitamix or any blender to create a nice smooth soup.
- Return to the pot and mix in peanut butter and lime juice.
- Add salt and pepper to taste.
- Top with pepitas, cilantro and serve with an extra lime wedge.
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