Thai Sweet Potato Soup

Unfortunately, I forgot to take a picture of all our goodies from Eva’s farm share this week, but the bounty was similar to last time, except we got green peppers and wheat berries instead of the baby spinach and golden beets. I made quick use of the green peppers in fajitas and the Swiss chard in Camilla’s tasty Lentil Soup with Italian Sausage and Swiss Chard, but I’m still stumped on the wheat berries – any suggestions?

I was also able wrestle away some of the sweet potatoes from Apolinaras this time (and by wrestle away, I mean hide in the back of the cabinet!), and decided to whip up a soup with them since it’s been so rainy and windy in Boston lately. I decided on a Thai twist because I was craving the sweet potato curry from Sugar and Spice, so I simmered the sweet potatoes with fresh ginger, lemongrass, red curry paste, lime juice, and coconut milk. The lovely orange hue made me smile and the flavor did not disappoint – yum!

Thai Sweet Potato Soup
Printable Recipe

1 tablespoon canola oil
1 yellow onion, chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon red curry paste (or to taste, 1 tablespoon makes it pretty spicy!)
4 cups chicken stock
2 three-inch pieces lemongrass
2 large sweet potatoes, scrubbed, peeled, and cut into chunks (4 cups, 32 ounces peeled)
Juice of 1 lime
1 cup light coconut milk
1 teaspoon salt
1/4 cup finely chopped cilantro, for garnish

Heat oil over medium high heat in a large stockpot and sauté onions for 5 to 7 minutes or until tender. Add ginger and curry paste and sauté one minute. Add chicken stock, lemongrass, and sweet potatoes to the stockpot and simmer with the pot covered for 10 to 15 minutes or until potatoes are tender. Remove lemongrass and stir in lime juice, coconut milk, and salt. Puree until smooth with an immersion blender. Ladle into bowls and garnish with cilantro. Makes 4 servings.

Nutrition: 303 calories, 9.4g fat, 7.4g fiber, 5.6g protein per serving
Cost: $1.31 per serving

34 Responses to Thai Sweet Potato Soup

  1. You can use wheatberries for salads or for breakfast with fruits. I saw the latter on 101 cookbooks almost 1 year ago and, when I tried it, I fell in love with wheatberries :).

    I am a fan of lemongrass (even though I don’t cook with it often enough) and I love all the flavors in your soup! Great job.

  2. great twist, kerstin! coconut milk and cilantro are code words for DELICIOUS in just about anything, and your soup has a lovely hue and consistency.
    as for the wheat berries, i’ve only ever seen them as an addition to bread. good luck!

  3. Mmm these are some of my favorite flavors! I don’t even know what a wheat berry is! Maybe you’ll come up with a cool recipe and can explain them sometime (or I guess I can just google it!) :)

  4. I love your new blog design! It’s positvely gorgeous – just like your and your culinary creations! :-) I’m so glad you were able to rescue some sweet potatoes – your soup sounds so heavenly! Mmmm, sweet potatoes and coconut milk = perfection! :-)

    Oooh, wheat berries make a cool risotto!! :-)

  5. Lemongrass is one of those magic ingredients that seems to make soup extraordinary! I love it! And when you pair it with sweet potato? Hello…? I’d like to swim in a bowl of it! I love the wheat berry salad that they have at Whole Foods? Maybe an easy wheat berry salad with spinach, cranberry, almonds, curry and cilantro?

  6. In my opinion, nothing compares to Thai flavors…or sweet potatoes! If you combine the two, you can’t go wrong.

    I’ve never cooked with wheatberries before but I hear they are a lot like barley or farro. I think Kevin of Closet Cooking uses them in a few recipes…toss them with bell peppers and feta for a mediterranean spin or butternut squash, tahini sauce, and chickpeas for a super delicious spin.

  7. Well, I just use wheatberries in my Misotto! Hee. And they are really nice in a hot salad, or just think of them as a very chewy rice!
    The soup looks wonderful, Kerstin! I love the spices and flavors in there. Lovely!

  8. I like wheatberies in salads and yogurt.
    That soup looks awesome! Where did you get lemongrass? Is it sold in a regular supermarket or did you go to an Asian store?

  9. I love the sweet potato curry from Sugar & Spice too!! This soup sounds perfect. I’m definitely trying it after I live through all of the upcoming packing/moving/insanity at work that is occurring over the next few weeks.

    By the way – I LOVE your new layout. Very whimsical!

  10. Thanks for all the wheat berry suggestions! I think I’m going to try them in a salad first since we’ve been getting so many greens in the farm share every week!

    Sharon – I agree, coconut milk is so lovely in soups.

    Elina – We did get the lemongrass at an Asian market.

    Erin – I know, just thinking about it makes my mouth water!

  11. I love the sweet potato curry from Sugar & Spice too!! This soup sounds perfect. I’m definitely trying it after I live through all of the upcoming packing/moving/insanity at work that is occurring over the next few weeks.By the way – I LOVE your new layout. Very whimsical!

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