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.
Thai Sweet Potato Soup
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
[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.
Once the sweet potatoes are tender, stir the onion mixture into the pot.
Add in the coconut milk and ginger, salt + pepper.
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!].
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