This Thai-inspired spin on the iconic tomato soup and grilled cheese duo of lime, cilantro, blueberries, and kiwi berries, and cozy caramelized notes from roasted sweet potatoes and carrots. We love the spicy heat from the chiles, and rich umami from the fish sauce, soy, and Parmesan. If you can’t find kiwi berries, or blueberries, substitute with any other fruit, like oranges, apples, Asian pears, blackberries. You can also add veggies like steamed broccoli, cauliflower, eggplant, or even roasted Brussels sprouts.
Ingredients
1serving Thai Coconut Sweet Potato Soup Recipe
5Flatbread Grilled Cheeses
4cupsblueberries
4cupskiwi berries
2limes, wedged
⅓ccilantro leaves
¼cchopped chiles
⅓cParmesan crumbles
Instructions
Place the pot of hot Roasted Sweet Potato Soup in the center of the board with a hot pad underneath. Lay down your bowls of cilantro, lime wedges, and chiles. Prop the halved flatbread grilled cheeses on the side of the board, and fill in the remaining space with blueberries and kiwi berries.