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Photo for - Thai Sweet Potato Soup with Coconut-Lime Swirl

Thai Sweet Potato Soup with Coconut-Lime Swirl

Solve dinner stress and the weeknight time crunch with a dairy-free and vegan-friendly soup that’s loaded with flavour.

  • Yields: 8
  • Preparation: 45 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Real Coconut Whipped Cream
  • 1 tbsp (15mL) canola oil
  • 1 onion, small and chopped
  • 2 tbsp (30mL) ginger, fresh and minced
  • 2 garlic cloves, thinly sliced
  • 1 tsp (5mL) turmeric
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) pepper
  • 1/2 tsp (2mL) paprika, smoked
  • 4 cups (1L) vegetable broth
  • 3 cups (750mL) sweet potatoes, peeled and chopped
  • 1 can (400mL) coconut milk
  • 1 red finger chili pepper, seeded and chopped
  • 1/4 cup (60mL) cilantro, chopped
  • 2 tsp (10mL) lime zest

Instructions

  1. Heat oil in large saucepan set over medium-high heat; cook onion, ginger, garlic, turmeric, salt, pepper and smoked paprika for 2 to 3 minutes or until slightly tender and fragrant. Add broth, sweet potato, coconut milk and chili pepper. Bring to boil and reduce heat.
  2. Simmer, partially covered, for 25 to 30 minutes or until sweet potatoes are very tender. Using immersion blender, purée soup until very smooth.
  3. Ladle into serving bowls. Top with dollop of whipped cream and swirl to incorporate slightly. Sprinkle with cilantro and lime zest.
  • Add a dollop of natural cashew or peanut butter before puréeing the soup for added protein.
Photo of - Thai Sweet Potato Soup with Coconut-Lime Swirl

Ingredients

  • 1 cup (250mL) GAY LEA - Real Coconut Whipped Cream
  • 1 tbsp (15mL) canola oil
  • 1 onion, small and chopped
  • 2 tbsp (30mL) ginger, fresh and minced
  • 2 garlic cloves, thinly sliced
  • 1 tsp (5mL) turmeric
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) pepper
  • 1/2 tsp (2mL) paprika, smoked
  • 4 cups (1L) vegetable broth
  • 3 cups (750mL) sweet potatoes, peeled and chopped
  • 1 can (400mL) coconut milk
  • 1 red finger chili pepper, seeded and chopped
  • 1/4 cup (60mL) cilantro, chopped
  • 2 tsp (10mL) lime zest