Friday, February 10, 2017

Soup for a cozy night in | Thai Sweet Potato

Ok, so I am mainly posting this because I tell everyone how delicious it is and then they say, "What is the recipe?" and I never respond because I made it up and it's hard to share. Well, it was inspired by a recipe I found but with some tweaks. I was looking for different flavors while doing our first Whole30. Don't let that scare you, it's awesome!

So, if you're ready for soup with a kick and lots of flavor that is hearty and fresh... here it is! Make a huge batch and reheat for easy leftovers.

Thai Curry Sweet Potato Soup

Coconut milk - 1 Can
Chicken broth - 1 32 ounce box
Chicken thighs/breast - Lets say 2-3 lbs ( just buy a package from Sprouts)
Cilanto - 1/2 bushel
Sweet potato - 3 medium
Yellow/white Onion - 1
Curry powder
Chili powder
Salt, Pepper

Let's do this:

1. Grab a big pot
2. Chop 1 onion and saute until tender in olive oil in a big pot (optional, add 1-2 garlic cloves).
3. Season with salt, pepper, curry powder, chili powder to taste (i use lots of curry powder for that yummy flavor).
4. Optional: Cook chicken (we prefer to grill but you can bake or stove top).
5. Once onions tender add 1 can coconut milk and 1 container chicken broth. I often add a little extra water, to make it go further.
6. Chop and add sweet potato (you can also add others like white potato, carrots, etc.).
7. Chop 1/4 bushel cilantro and add.
8. Let simmer until potatoes are tender.
9. Use an immersion blender (or pour into blender) to blend the soup until smooth. I leave it a little chunky.
10. Once chicken is cooked fully, chop and add to blended soup.
11. Top with avocado, fresh cilantro and lots of lime!

I am a fan of things that are forgiving.. not much measuring here. Just a pinch, a tad, a pour... Add your own spin on it and enjoy!

Enjoy! If you make it, I'd love to hear your thoughts.

*Ignore the pumpkin decor (these photos are from Fall). 

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