Thai Sweet Potato Soup

One of my creations during my juice + soup fast was this amazing Thai sweet potato soup.  I made it completely off the top of my head with ingredients I love. I was hungry, so I made it quickly utilizing the simplest ingredients possible.  I’m proud to say it turned out incredibly, and as the weather gets a bit cooler up on the slopes of Haleakala, I can’t wait to make it again soon! 

*I made this using purple Okinawan sweet potatoes.  While I do think you could swap them out easily for other purple sweet potatoes [i.e. Moloka`i sweets], orange-fleshed sweet potatoes have a different texture and taste that may not work as well.

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Thai Sweet Potato Soup

[ingredients]

  • 2 medium Okinawan/Hawaiian sweet potatoes – chopped into small pieces [I made them about 1/2’’]
  • 1 tsp coconut oil
  • 1/2 medium onion – chopped
  • 1 inch ginger –grated
  • ~1/4 c coconut milk [more to taste]
  • juice of one lime
  • salt + pepper to taste
  • water to thin

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[There is absolutely no way to make this recipe look pretty, but I promise it’s delicious]

In a medium pot, boil sweet potatoes in enough water to cover them by about an inch. 

In the meantime, heat the oil over medium heat and brown the onion.

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Once the sweet potatoes are tender, stir the onion mixture into the pot. 

Add in the coconut milk and ginger, salt + pepper.

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Turn off the heat, and blend the mixture in a processor/blender until smooth. 

Stir in the lime, then taste test and adjust texture by adding water [I like my soups thick!].

Enjoy! 

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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One thought on “Thai Sweet Potato Soup

  1. Edwis says:

    We make this potatoes with coconut milk and palm sugar. It is really delicious. I will try your soup as well.

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