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Taro Soup Recipe

Asian · Soup · 45 min total

A creamy, comforting soup made from taro root, popular in many Asian cuisines. This version is savory with a hint of sweetness from coconut milk.

Ingredients

• 1 lb taro root, peeled and cubed
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp chopped cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant, about 3 minutes.
2. Add taro cubes and cook for 5 minutes, stirring occasionally.
3. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer until taro is tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let cool slightly and blend in batches in a blender.
5. Stir in salt, pepper, and lime juice. Adjust seasoning to taste.
6. Serve hot, garnished with cilantro.

Tips

• Taro can be sticky; use a sharp knife and peel carefully.
• For a thinner soup, add more broth or water.
• Leftovers can be refrigerated for up to 3 days.

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