Sweet Potato and Mushroom Soup
This cozy soup is great for the cold weather with a kick of red curry paste!
Ingredients
- 2 tbsp coconut oil divided
- 10 oz white button mushrooms sliced
- 1 cup onion diced
- 2 cloves garlic minced (or one tbsps)
- 2 tbsp red curry paste
- 3 cups sweet potatoes peeled and diced, about 2 medium
- 1 13.5 oz can full fat coconut milk
- 1 1/2 cups low sodium vegetable stock
- 2 tbsp soy sauce
- 1 tbsp lime juice
- cilantro, fresh
Instructions
- In a large pot over medium heat, warm 1 tbsp of coconut oil. Add the sliced mushrooms and cook stirring occasionally until cooked through about 5-6 minutes. Put mushrooms into a separate bowl and set aside.
- Using the same pan that the mushrooms were cooked in, warm remaining 1 tbsp coconut oil over medium heat. Add diced onion and cook until soft and beginning to brown, about 7 minutes.
- Add garlic and continue cooking for 2 minutes. Add curry paste stirring constantly until fragrant, about 30 seconds.
- Add sweet potatoes, coconut milk, vegetable stock and soy sauce. Bring to a boil, reduce heat medium-low to maintain a simmer and cook until sweet potatoes are tender, about 20 minutes.
- Working in batches, carefully pour hot soup into a blender and blend until completely smooth. Return blended soup to the pot over low heat. OR use an immersion blender and blend until smooth in the pot.
- Stir in 1 tbsp lime juice and reserved mushrooms. Taste for salt and pepper and adjust as needed. Garnish bowls with cilantro. Enjoy!
Notes
Note: This soup will thicken up when cold, you may want to add a splash of vegetable stock when reheating. It will thin out again to original consistency when heated.
Nutrition
Serving: 1 servingCalories: 258kcalCarbohydrates: 43gProtein: 6gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 954mgPotassium: 887mgFiber: 7gSugar: 12gVitamin A: 25496IUVitamin C: 11mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!