This simple soup with no added salt exceeded our flavor expectations. It would make a nice starter or a light main course on a weeknight, accompanied by hummus and pita chips.
We suggest garnishing it with toasted chopped hazelnuts or fried/frizzled shallots. Adapted from “Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet, 4th Edition,” by the American Heart Association (Clarkson Potter, 2013).
Thai Sweet Potato Soup
Makes a generous 4 cups (2 or 3 servings)
2 teaspoons corn or canola oil
One 14-ounce sweet potato
1 small onion
1 medium clove garlic
1 lime
3 cups no-salt-added vegetable broth
1/2 to 1 teaspoon Thai red curry paste
Heat the oil in a large saucepan over medium-high heat. Peel the sweet potato, then coarsely chop it into pieces of approximately equal size. Coarsely chop the onion; mince the garlic.
Add the onion to the saucepan and stir to coat with the oil. Cook for 3 minutes, stirring often, then add the garlic and cook for 1 minute, stirring.