Description
This Sweet Potato Coconut Curry Soup is a comforting, creamy, and flavorful vegan Thai-inspired dish perfect for chilly days. Made with tender sweet potatoes, aromatic spices, and rich coconut milk, it’s a nourishing soup that’s easy to prepare and naturally gluten-free. Garnished with fresh cilantro and crunchy roasted peanuts, it offers a delightful balance of heat, sweetness, and texture.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- 3 medium sweet potatoes, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
Garnish
- Chopped cilantro (optional)
- Roasted peanuts (optional)
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent and soft, allowing the base flavors to develop.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute to release their fragrant aromas without burning.
- Incorporate Spices: Add the red curry paste, ground cumin, ground coriander, and optional cayenne pepper to the pot. Cook for 1 minute, stirring constantly to bloom the spices and deepen the flavor.
- Add Main Ingredients: Add the diced sweet potatoes, full-fat coconut milk, and vegetable broth. Stir well to combine all the ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20–25 minutes until the sweet potatoes are very tender.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Season & Finish: Stir in the lime juice, and season the soup with salt and pepper according to taste. Mix well.
- Serve & Garnish: Ladle the hot soup into bowls and garnish with chopped cilantro and roasted peanuts if desired for added freshness and texture.
Notes
- For extra protein, stir in a can of drained chickpeas after blending.
- This soup freezes well and often tastes even better the next day as flavors meld.
- Adjust the amount of red curry paste to suit your preferred spice level.
