Thai Curry Sweet Potato Soup

We are feeling the Fall here in Ottawa. Since I can't stand high heat I like this season. It's finally nice for me to go outside and to be able to take walks without feeling exhausted by the heat.

At this time of the year I like to cook meals in the crockpot, make one pot dinner and also soups. We are soup lovers in the house. There is something so comforting when you hold a bowl of soup. My mom used to make big pots of vegetable soups when we were on the farm. When we go visit she still makes it once in a while. I like vegetable soup but also like to try different kind of soups like this French Onion soup made with white wine, this Spicy Tomato and White Bean Soup, or this Julia Child's Potage Parmentier. Some days I may throw all the veggies that I find in the fridge and make a potage with them. Yesterday I decided to try a new recipe. This soup made with sweet potatoes is loaded with beta carotene. I had leftovers today for lunch and it was as delicious as yesterday.

Thai Curry Sweet Potato Soup

25 ml vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
10 ml fresh gingerroot, grated
5 ml ground cumin
5 ml coriander
5 ml turmeric
1 ml crushed red pepper flakes
500 ml vegetable broth
1 L sweet potatoes, cubed
398 ml light coconut milk
15 ml fresh lime juice
salt to taste

In a medium pot, heat oil and sauté onion for five minutes. Add garlic, ginger, cumin, coriander, turmeric and red pepper flakes. Sauté for one more minute.

Add broth, sweet potatoes and coconut milk. Add salt to taste. Bring to a boil.

Cover and reduce the heat to low. Cook for 15 minutes or until potatoes are tender.

Let cool and purée in a blender. Stir in lime juice.

Serve with fresh cilantro, crushed peanuts.

(adapted from Foodland Ontario)

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