This very simple but flavour packed soup that is one of my favourites. I LOVE the exotic taste of lemongrass and lime leaves, this soup isn’t very spicy but if you’re feeling like an extra kick try adding a touch more red curry paste to your bowl. Limes leaves are usually found with the packaged fresh herbs, Whole Foods always carries them. You can freeze lime leaves for later use.
Blender or hand mixer
Large heavy bottomed soup pot
1 large Onion, chopped
1 teaspoon Garlic, crushed
2+ fresh, Lime Leaves
2 tablespoon Red Thai Curry Paste
4 medium Sweet Potatoes, peeled and cubed
7 cups Low Sodium Vegetable Broth
2 sticks Lemon Grass, outer layer peeled off, ends trimmed
1 tablespoon Crunchy Peanut Butter*
1 can Coconut Milk
Sea Salt to taste
Sauté onion with garlic and lime leaves for 10 minutes, watch carefully not to burn.
Add curry paste and sauté for another minute.
Bruise by pounding the lemongrass stalks, cut in half and add to pot with sweet potatoes, stalk and peanut butter. *Can be omitted
Bring to boil, reduce and cover for 35 minute until the sweet potatoes are soft.
Turn off burner. Remove lime leaves and lemon grass stalks then puree soup (it’s ok if you don’t get it all out).
Return soup to pot and add coconut milk.
Gently reheat and serve with thinly sliced lime leaves or even cilantro.