Thai Peanut Sweet Potato Soup
This Thai-inspired comfort bowl makes for a delicious meal, and it's vegan to boot!
Ingredients
- 4 tbsp olive oil divided
- 1 cup chopped yellow onion
- 4 cups vegetable broth
- 3 cups peeled and chopped sweet potatoes
- 1 1/2 cup chopped carrots
- 1 jar peanut satay sauce such as Thai kitchen
- 1/4 tsp freshly ground black pepper
- 1 1/4 tsp salt divided
- 1/3 cup chopped pecans
- 1/8 tsp cayenne pepper
- 1/4 cup coconut cream
- 1 tbsp fresh lime juice plus zest for garnish
- chopped fresh cilantro
Instructions
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Heat 2 teaspoons of the oil in a large Dutch oven over medium-high; add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add broth, sweet potatoes, carrots, peanut sauce, black pepper, and 1 teaspoon of the salt; stir to combine. Bring to a boil, and reduce heat to low; cover and simmer until vegetables are tender, 15 to 20 minutes.
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Transfer to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Working in batches, process until smooth, about 1 minute.
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Heat remaining 2 teaspoons oil in a small skillet over medium. Add pecans and cook, stirring often, until toasted, 2 to 3 minutes. Stir in cayenne pepper and 1/8 teaspoon of the salt. Remove from heat.
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Stir together coconut cream, lime juice, and remaining 1/8 teaspoon salt in a small bowl until combined.
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Ladle soup into bowls; drizzle with coconut-lime cream, and sprinkle with toasted pecans, cilantro, and lime zest.
