Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
This Meatless Monday, go global and take your taste buds on a trip to Thailand. Skip the takeout and try Bobby Deen’s Spicy Thai Sweet Potato Ginger Soup at home. It’s easier than you would think.
With a lot of contrasting flavors, this soup has a lot going on — but in a very good way. The sweet potatoes and brown sugar balance the heat from the red curry paste and ginger, while the lime and scallions brighten the creaminess from coconut milk. Each bite is spicy, sweet, comforting and nutritious all at once.
Spicy Thai Sweet Potato Ginger Soup
2 teaspoons canola oil
3 tablespoons chopped peeled fresh ginger
1 teaspoon red Thai curry paste
4 scallions, thinly sliced
2 cloves garlic, minced
4 large sweet potatoes, peeled and cubed (about 2 1/2 pounds)
Two 32-ounce containers reduced-sodium chicken or vegetable broth
1/4 cup packed light brown sugar
1/4 teaspoon grated nutmeg
1/2 cup unsweetened coconut milk
Grated zest and juice of 1 lime
Heat the oil in a large nonstick saucepan over medium-high heat. Add the ginger, red curry paste, scallions and garlic. Cook, stirring frequently, until fragrant, 2 to 3 minutes. Add the potatoes, broth, brown sugar and nutmeg and bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the potatoes are fork-tender, about 20 minutes.
Transfer the soup, in batches, to a food processor or blender and blend until smooth. Return the soup to the saucepan. Stir in the coconut milk and lime zest and juice and heat through. Serve at once.
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