Thai Sweet Potato Soup With Coriander Pesto Recipe

Cooking Directions

• STEP 1.Heat oil in a large pot over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add sweet potatoes, red curry paste, and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
• STEP 3.Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
• STEP 4.In a small food processor, combine coriander, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth to make the coriander pesto.
• STEP 5.Serve the soup hot, topped with a dollop of coriander pesto and a sprinkle of chopped coriander leaves.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Adjust the amount of red curry paste according to your spice preference.
• For a creamier soup, add a splash of coconut milk or heavy cream.
• Garnish the soup with a squeeze of lime juice for an extra burst of freshness.

Storage and Serving

• Serve the soup hot as a starter or a main dish with crusty bread on the side.
• The coriander pesto can also be used as a spread for sandwiches or as a topping for grilled meats.
• Reheat the soup gently on the stovetop or in the microwave before serving.