Thai Sweet Potato Soup Recipe

Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent 3 to 4 minutes. Add curry paste Sriracha sauce ginger and garlic; saute until fragrant 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.

Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning if necessary.