A creamy and spicy sweet potato soup seasoned with Thai red curry paste and lime. For additional depth and texture, top with a squeeze of lime and some sweet and spicy pepitas.
*See Kitchen Notes for links, more information and substitutions.
Using an immersion blender (or regular blender*), purée the soup. If it is too thick, add ½ cup water/broth and the lime juice.
To serve, scoop hot soup into soup bowls and top with a sprinkling of sweet & spicy pumpkin seeds* and juice from a wedge of lime.
Grated Ginger - Grating ginger can be a real pain, but if you peel it, cut it into 3-4 inch lengths then freeze, it grates quite nicely. When you need grated ginger, pull out a frozen length and grate what you need. No dealing with the strings you get with fresh ginger.
Link to Sweet and Spicy Pepitas
Vegetable Broth - Use homemade if you have it or you can heat 4 cups water with 2 generous teaspoons of a vegetable stock bouillon (e.g., Better than Bouillon).
Blending the soup - If you don't have an immersion blender, you can use a regular blender, but you will need to blend in batches.
Toppings - The pepitas and the lime are a must. However, the Sriracha is for those who want it a little spicier. You could also top with garlic croutons, toasted coconut, or crispy egg noodles. Makes a nice soup for a soup and sandwich lunch.
Recipe author: MJ of MJ's Kitchen