{
  "$type": "site.standard.document",
  "content": {
    "$type": "site.subgraph.content.markdown",
    "body": "\n**Yield:** Serves 4\n\n## Ingredients\n\n| Ingredient           | Amount / Weight | Note          |\n| -------------------- | --------------- | ------------- |\n| Sweet potatoes       | 400g            | Peeled, cubed |\n| Red bell pepper      | 200g            | Chopped       |\n| Shallots             | 100g            | Chopped       |\n| Coconut milk         | 200ml           |               |\n| Lime                 | 1               | Juiced        |\n| Thai red curry paste | 2 tbsp          |               |\n| Ginger               | 20g             | Fresh, grated |\n| Lemongrass           | 1 stalk         | Minced        |\n| Almond butter        | 2 tbsp          |               |\n\n## Steps\n\n1. In a large saucepan, sauté shallots, ginger, and lemongrass until shallots are translucent.\n2. Add the sweet potatoes, red bell peppers, and Thai red curry paste. Stir to coat the vegetables in the paste.\n3. Pour in the coconut milk and bring to a simmer. Cover and cook until the sweet potatoes are tender, about 20 minutes.\n4. Remove from heat and let cool slightly. Add the almond butter and lime juice.\n5. Puree the mixture using an immersion blender until smooth. Adjust seasoning as needed.\n6. Serve warm as a comforting soup with a side of crusty bread.\n"
  },
  "description": "A flavorful Thai-inspired sweet potato soup with coconut milk, red curry paste, and almond butter. Sauté aromatics, simmer, then puree.",
  "publishedAt": "2024-04-16T20:52:52.377Z",
  "site": "at://did:plc:p5xem22ammiafn5kxonaksfa/site.standard.publication/3mlozj4xf6cjo",
  "tags": [
    "soup",
    "thai",
    "sweet-potato",
    "red-curry",
    "coconut-milk",
    "vegan",
    "recipe",
    "lime"
  ],
  "textContent": "Yield: Serves 4\n\nIngredients\n\nIngredientAmount / WeightNoteSweet potatoes400gPeeled, cubedRed bell pepper200gChoppedShallots100gChoppedCoconut milk200mlLime1JuicedThai red curry paste2 tbspGinger20gFresh, gratedLemongrass1 stalkMincedAlmond butter2 tbsp\n\nSteps\n\nIn a large saucepan, sauté shallots, ginger, and lemongrass until shallots are translucent.Add the sweet potatoes, red bell peppers, and Thai red curry paste. Stir to coat the vegetables in the paste.Pour in the coconut milk and bring to a simmer. Cover and cook until the sweet potatoes are tender, about 20 minutes.Remove from heat and let cool slightly. Add the almond butter and lime juice.Puree the mixture using an immersion blender until smooth. Adjust seasoning as needed.Serve warm as a comforting soup with a side of crusty bread.",
  "title": "Thai Curry Sweet Potato Soup"
}