Start with an earthy roasted sweet potato. Combine it with some charred roasted red pepper. Now, add in some rich thai flavours – coconut, lemongrass, ginger, lime, and miso. Purée the whole thing until smooth. You’ve just made yourself a bowl of warm hugs on a cold day. That’s what this soup is – and, according to my toughest critic, it’s also the “best soup (I’ve) ever made.”


The Best Soup I've Ever Made, a.k.a., Thai Sweet Potato & Red Pepper Soup

vegan, gluten-free, damn delicious
Print Recipe

Ingredients
  

  • 3 cups water
  • 2 stalks lemongrass chopped
  • 1 " cube fresh ginger peeled
  • 2 tbsp miso paste
  • 3 tbsp tamari
  • juice from 1/2 lime
  • 1 can coconut milk
  • 2 tbsp oil
  • 2 medium sweet potatoes peeled & cubed
  • 4 medium red peppers roughly chopped, seeds & stems removed
  • 1 tsp chilli flakes more if desired
  • fresh cilantro for garnish

Instructions
 

  • Line two baking sheets with parchment and preheat oven to 400F.
  • Toss sweet potato with 1 tbsp oil and spread out on one baking sheet.
  • Toss peppers with remaining oil and spread out on remaining baking sheet.
  • On alternate oven racks, roast both veggies until tender, rotating half way through, for a total of about 20 to 30 minutes.
  • Meanwhile, wrap chopped lemongrass in a piece of clean cheesecloth and secure with a knot.
  • Bring water, miso, tamari, wrapped lemongrass & ginger to a boil.
  • Reduce heat to low, cover, and simmer for 25 minutes, or until potatoes are ready.
  • Uncover soup mixture. Remove lemongrass.
  • Add coconut milk, lime juice, roasted potatoes & peppers.
  • Cook for another 10 minutes. Using an immersion blender (or by transferring mixture to a Vitamix) blend soup until smooth.
  • Sprinkle with chilli & cilantro. Serve hot.