Thai Sweet-Potato Soup

Name: Thai Sweet-Potato Soup
Yield: Serves 4; 1 cup per serving
Ingredients: 2 teaspoons canola or corn oil; 1 small onion, chopped; 1 medium garlic clove, chopped; 3 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth; 3/4 pound sweet potatoes, peeled and chopped (about 2 1/2 cups); 1/2 teaspoon Thai red curry paste; 1 tablespoon fresh lime juice

January 26, 2012

A touch of spicy curry paste makes this sweet-potato soup sing. It is an obvious choice to serve with Asian food, but don’t overlook it for other meals as well. Try the soup with roasted turkey for Thanksgiving, serve it tonight with Pork Chops with Herb Rub (page 196), or warm up a fall picnic by sharing some of it from an insulated container.

Recipe notes

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