Ingredients
Base Ingredients
- 1-2 Tablespoons olive oil
- 1 medium onion, sliced/chopped/diced (your preference)
- 1 clove garlic, finely chopped
- 1 large red bell pepper, chopped
- 2 large sweet potatoes, peeled and roughly mashed
Liquids & Sauces
- 1 - 32 ounce container chicken or vegetable broth
- 1 - 13 ounce can unsweetened coconut milk
- 6 Tablespoons natural peanut butter
- 3 Tablespoons red curry paste
- 1 Tablespoon soy sauce
Additional Ingredients & Garnishes
- 1 cup frozen peas
- Cilantro for garnish
- Chopped peanuts for garnish
Instructions
- Prepare the Vegetables: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the sliced or chopped onion and finely chopped garlic. Sauté until the onions become translucent and fragrant, about 3-5 minutes.
- Add Bell Pepper and Sweet Potatoes: Stir in the chopped red bell pepper and roughly mashed sweet potatoes. Cook for an additional 5 minutes to let the flavors meld and vegetables start to soften.
- Add Liquids and Flavorings: Pour in the entire 32-ounce container of chicken or vegetable broth and the 13-ounce can of unsweetened coconut milk. Stir to combine. Add in 6 tablespoons of natural peanut butter, 3 tablespoons of red curry paste, and 1 tablespoon of soy sauce, mixing well to incorporate the peanut butter and curry paste fully into the liquid base.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally. This allows the sweet potatoes to soften completely and flavors to deepen.
- Add Frozen Peas: Stir in 1 cup of frozen peas and cook for an additional 5 minutes, until peas are heated through but still retain some color and texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves and chopped peanuts for added crunch and flavor. Enjoy the soup on its own or served over rice or noodles for a heartier meal.
Notes
- You can substitute peanut butter with almond or cashew butter if preferred, but it will change the flavor slightly.
- Use vegetable broth for a vegetarian version and ensure the soy sauce is gluten-free if needed.
- This soup pairs well with jasmine rice or rice noodles for a complete meal.
- Adjust the amount of red curry paste based on your spice tolerance.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
