Spicy Sweet Potato Soup

Looking for a different way to serve sweet potatoes?

This is a total cheater recipe that packs a lot of flavor into a very short cooking time. I used Trader Joe's Thai Red Curry Sauce to impart wonderful chile-coconut Thai flavors into this soup and then added fresh vegetables and herbs. It was delicious and only took about 20 minutes to prepare. Perfect for a rainy day lunch!

The recipe includes not only sweet potatoes but sweet potato leaves:

I found these at my local Asian market and have also found them at Farmers Markets. They have a slightly nutty taste and are spinach-like, but firmer. If you can't find them, use your favorite green leaves.

This recipe makes two servings.

Spicy Sweet Potato Soup:

20 oz vegetable broth
1/4 cup Trader Joe's Thai Red Curry Sauce
2 small sweet potatoes, peeled and diced
1 1/2 cups sweet potato leaves (or your fav green)
1 cup broccoli florettes
5 white mushrooms, thinly sliced
2 TBS chopped cilantro
1/2 TBS chopped basil or Thai basil

Heat up the vegetable broth with the diced sweet potatoes. When it comes to a boil, turn down to a simmer and add the Thai Red Curry Sauce. Cook for 2 minutes. Add the sweet potato leaves and the broccoli and cook 3 minutes. Add the sliced mushrooms and cook for 1 minute. Add the chopped herbs. Cook one more minute and serve.

If you want a garnish, chopped peanuts would be the way to go!