The best sweet potato Thai style soup

Today I’ll serve you one of my favourite soups for lunch. This soup is sooo easy to make, it’s tasty and if you ditch the chilli kids love this soup too. It’s warming and healthy and brings sunshine on a autumn day …. and I tell you what ! It’s perfect on a warm summer day like today as well!! It’s fresh and light and the herbs, ginger and lime bring a summery touch and makes you feel full and yet refreshed after the meal. So without further ado:

Sweet potato soup Thai style

Serves 2-3 persons

1 sweet potato peeled and chopped in cubes

1-2 carrots peeled and sliced

1 garlic finely chopped

1/2 onion finely chopped

250 ml coconut milk

250-300 ml water

1 tbs vegetable oil for cooking

1 teaspoon freshly grated ginger

1 teaspoon freshly shopped red or yellow chilli

1 teaspoon Yellow or Red Thai curry paste

Juice from 1 freshly squeezed lime

A pinch of salt to taste.

For serving:

1 pack vegetarian noodles

A bunch of herbs and ruccola from the garden. (Thai basil, dill, basil, cilantro, spring onion, parsley or whatever you have on hand)

• peel and chop all the veggies

• Add oil to the pan an set on medium heat.

• Add in garlic, onion, carrots, sweet potato, chilli and ginger.

• Let it sauté for two minutes before adding the water.

• After adding the water let it cook until the carrots and sweet potatoes are tender.

• Add the coconut milk and Thai curry paste.

• Add the soup to your blender and blend until smooth. Add more water if necessary.

• Add salt to taste.

For serving add a little bit of cooked noodles to the soup bowl. Pour the soup over the noodles. Add the herbs and ruccola on top.

This is like the best lunch even on a warm summer day.

Hope to see you back soon

Hugs&kisses

Gudrun