Description
This Sweet Potato Coconut Soup is a creamy, flavorful, and comforting dish that combines roasted sweet potatoes with fragrant red curry paste and rich coconut milk. Perfect as a warming starter or light main, this soup balances sweetness, spice, and citrus with fresh ginger and lime juice. Its smooth texture and vibrant taste make it a satisfying vegan and gluten-free choice for any season.
Ingredients
Scale
Main Ingredients
- 3 large sweet potatoes, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk (13.5 oz)
- 3 cups vegetable broth
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the chopped sweet potatoes evenly on a baking sheet, drizzle with olive oil, and toss them gently to coat. Roast in the oven for 25–30 minutes until the potatoes are tender and caramelized, which adds depth of flavor to the soup.
- Sauté Onion: While the potatoes roast, heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes or until the onion becomes translucent and soft, building the flavorful soup base.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger to the pot. Cook for about 1 minute until fragrant, which enhances the aromatic profile of the soup.
- Incorporate Red Curry Paste: Add the red curry paste to the pot and stir well. Cook for 1–2 minutes, allowing the spices to bloom and deepen their flavor.
- Add Roasted Sweet Potatoes and Liquids: Add the roasted sweet potatoes, canned coconut milk, and vegetable broth to the soup pot. Stir everything together and bring the mixture to a gentle simmer.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
- Finish with Lime and Seasoning: Stir in the lime juice, then season with salt and pepper to taste. The lime juice brightens the flavors and adds a refreshing touch.
- Adjust Consistency: If the soup is too thick, add extra vegetable broth to reach your desired consistency, stirring well.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, an extra swirl of coconut milk, or a sprinkle of cracked black pepper, if desired. Serve warm for the best experience.
Notes
- To make this soup spicier, add more red curry paste according to your heat preference.
- If you don’t have an immersion blender, a regular blender works fine; just be cautious with hot liquids.
- Sweet potatoes can be roasted ahead of time and stored in the fridge to speed up soup preparation.
- This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- For a nut-free version, ensure that your curry paste does not contain any nuts or nut oils.
