Potato Soup — Thai Coconut Sweet Potato Soup with Lime — Weeknight-Ready

Quick Facts
Time: 35 minutes total • Yield: 4 bowls • Skill: Easy • Method: One-pot, blended • Diet: Vegan, Gluten-Free

Introduction

Potato Soup is your answer when dinner needs to be fast, cozy, and full of personality. This Thai-inspired version layers red curry paste, ginger, and garlic into creamy coconut milk, then brightens everything with fresh lime for a silky, spoonable bowl. The texture is ultra-smooth—think café-level puree—while the flavor lands in that satisfying sweet-heat-citrus zone. If you’re juggling busy evenings, craving Fall Soup Recipes, or stocking the fridge for easy lunches, this one has your back. It’s naturally Vegan and Gluten-Free, uses pantry-friendly ingredients, and comes together in one pot. In short: a weeknight lifesaver that tastes like you simmered all afternoon.

If you love cozy bowls like this, browse our Potato Soup recipes next.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: acid/heat/salt notes
• Great leftovers: reheats beautifully

Potato Soup — Thai Coconut Sweet Potato Soup with Lime — Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: 4 bowls
• Diet: Vegan

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Description

Thai-inspired sweet potato soup: silky, coconut-creamy, gently spicy from red curry, brightened with fresh lime. One-pot, weeknight-ready, naturally vegan and gluten-free.

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Ingredients

1 tbsp coconut oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2–3 tbsp Thai red curry paste (ensure vegan; to taste)

2 lbs sweet potatoes, peeled and ¾-inch cubed

1 (14 oz) can full-fat coconut milk

3–4 cups low-sodium vegetable broth, divided

1½ tsp fine sea salt, plus more to taste

1 tbsp maple syrup (optional)

1–2 limes, juiced (to taste)

Freshly ground black pepper, to taste

Optional garnishes: coconut milk drizzle, chopped cilantro, thinly sliced scallions, chili flakes

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Instructions

1) Sauté base (3–4 min): Heat coconut oil over medium in a heavy pot. Add onion + pinch of salt; cook until translucent.

2) Bloom aromatics (1 min): Stir in garlic, ginger, and curry paste; cook until very fragrant.

3) Add bulk (2 min): Add sweet potatoes; toss to coat in curry base.

4) Simmer (15–18 min): Add coconut milk and 3 cups broth. Bring to a gentle simmer; cook until sweet potatoes are fork-tender.

5) Blend (2–3 min): Carefully blend (vent lid) or use immersion blender until ultra-smooth; add more broth to desired texture.

6) Season & brighten (1–2 min): Return to pot. Stir in salt, maple (if using), and lime juice. Adjust: more salt for pop, more lime for brightness, broth to thin.

7) Finish: Ladle into bowls; garnish with coconut drizzle, cilantro, scallions, and chili flakes. Rest 2 minutes, then serve.

Notes

Use low-sodium broth to control seasoning. For ultra-silky texture, use a high-speed blender. Cool slightly before countertop blending and work in batches. Rinse blender immediately for easy cleanup.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot, blended
• Cuisine: Thai-inspired

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2–3 tbsp Thai red curry paste (adjust to heat preference; ensure vegan)
• 2 lbs sweet potatoes, peeled and cubed (¾-inch)
• 1 (14 oz) can full-fat coconut milk
• 3–4 cups low-sodium vegetable broth, divided
• 1½ tsp fine sea salt, plus more to taste
• 1 tbsp maple syrup (optional, balances heat)
• 1–2 limes, juiced (start with 1, add more to taste)
• Freshly ground black pepper, to taste

Optional garnishes: coconut milk drizzle, chopped cilantro, thinly sliced scallions, chili flakes.

What each ingredient does — Coconut oil: carries aromatics. Onion: sweet base. Garlic: savory depth. Ginger: bright warmth. Red curry paste: backbone of spice and aromatics. Sweet potatoes: body and natural sweetness. Coconut milk: richness and silk. Vegetable broth: thins to desired texture. Salt: unlocks flavor. Maple: rounds heat. Lime: acidity for lift. Pepper: subtle bite.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Use shallots or leeks in place of onion; ground ginger works in a pinch (½ tsp).
• Heat level: Choose mild curry paste or reduce to 1 tbsp for less heat; add chili flakes for more.
• Liquid: Light coconut milk yields a thinner, lighter soup; add ½ cup cashew cream for richness without extra coconut.
• Citrus: Lemon works if you’re out of lime; add a touch more zest for brightness.
• Diet options: Already Vegan/GF. For lower fat, use light coconut milk and add a small potato for body.
• Budget/time savers: Use frozen cubed sweet potato; jarred minced garlic/ginger; boxed broth.

Equipment Notes

• Required: Heavy pot or Dutch oven; blender (countertop or immersion).
• Nice-to-have: High-speed blender for ultra-silky texture.
• Size: A 4–5 qt pot fits 4 servings comfortably.
• Cleanup tips: If using a countertop blender, cool slightly and blend in batches to avoid overfilling; rinse blender immediately for easy cleanup.

Step-by-Step

1. Sauté the base (3–4 min): Heat coconut oil over medium. Add onion with a pinch of salt and cook until translucent—this softens bite and builds sweetness.
2. Bloom aromatics (1 min): Stir in garlic, ginger, and red curry paste; cook until fragrant. Blooming releases oils so the spice tastes round, not raw.
3. Add bulk (2 min): Add sweet potatoes and toss to coat in the curry base. Lightly sauté to wake up their sugars.
4. Pour liquids & simmer (15–18 min): Add coconut milk and 3 cups broth. Bring to a gentle simmer; cook until sweet potatoes are fork-tender but not mushy.
5. Blend (2–3 min): Transfer carefully to a blender (vent lid) or use an immersion blender. Blend until silky-smooth; add more broth to reach your ideal texture.
6. Season & brighten (1–2 min): Return to pot. Stir in salt, maple (if using), and lime juice. Taste and adjust — more salt for pop, more lime for sparkle, a splash of broth if thick.
7. Finish & serve: Ladle into bowls, add a coconut drizzle, cilantro, and scallions. Rest 2 minutes so flavors settle, then serve.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onion and sweet potatoes up to 2 days ahead; store separately.
• Fridge: Keeps 3–4 days in a sealed container. Texture may thicken; thin with broth.
• Freeze: Up to 3 months. Cool fully; freeze flat in bags. Thaw overnight in fridge.
• Reheat: Warm gently over low heat, stirring; add a squeeze of lime or splash of broth to revive.

How to Lighten / Make It Creamy

• Lighten: Use half light coconut milk + half broth; blend extra long for body. Add steamed cauliflower or white beans to maintain creaminess.
• Creamy: Blend ¼ of the soup with 2 tbsp cashew butter or a spoon of coconut cream; add off heat to avoid separation. If adding yogurt, temper with warm soup first.

Toppings, Garnishes & Finishes

• Crunch: Toasted coconut, roasted peanuts, crispy shallots.
• Fresh: Cilantro, scallions, basil chiffonade.
• Tang/Heat: Extra lime, mild chili oil, or chili flakes.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with jasmine rice, warm flatbread, or a simple cucumber–herb salad. For drinks, try sparkling water with lime or a crisp, citrusy kombucha.

Planning the rest of your menu? Don’t miss our full collection of soup recipes.

Scaling the Recipe

To double, use a 6–7 qt pot and blend in batches; cool quickly by dividing into shallow containers. To halve, keep simmer time similar; add broth gradually to maintain viscosity.

Nutrition & Dietary Notes

Naturally Vegan and Gluten-Free. Sweet potatoes provide fiber and beta-carotene; coconut milk adds satisfying fats. Contains tree nuts only if garnished with coconut or peanuts—omit if needed.

Troubleshooting

• Too salty? Add more sweet potato puree, splash of water/broth, or extra lime.
• Too bland? Add a pinch of salt, another squeeze of lime, and briefly bloom a teaspoon of curry paste in oil and stir in.
• Too thin? Simmer to reduce or blend a portion with a few cooked cubes of sweet potato.
• Too thick? Add warm broth in small splashes until smooth.

FAQs

Can I use frozen or precut ingredients? Yes—frozen cubed sweet potatoes and pre-chopped onions work; simmer until fork-tender.
Best protein/veg swaps? Add chickpeas, diced carrots, or spinach at the end for a one-bowl meal.
How do I keep it from drying out? Don’t boil hard; keep a gentle simmer and blend with enough liquid.
Dairy-free/gluten-free? It’s already both; confirm curry paste is vegan/GF.
How long does it keep/freeze? 3–4 days in the fridge; 3 months frozen.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill-parsley.
• Spicy Chipotle: Stir in 1 tsp chipotle paste and balance with a touch of maple and lime.
• Creamy Parmesan (vegetarian): Stir in a little finely grated aged cheese and a splash of cream off heat.

Chef Notes / Test Kitchen Tips

The biggest flavor win comes from blooming the curry paste before adding liquid—30 to 60 seconds changes everything. Salt lightly early, then season after lime so acidity doesn’t trick your palate. Expect doneness between 18–22 minutes depending on cube size; smaller cubes cook faster but can overcook, so test often near the end.

Conclusion

This weeknight Potato Soup works because it uses smart layering—bloomed spices, creamy coconut, and fresh lime—to deliver a lush bowl in 35 minutes. It stores well for 3–4 days and reheats like a dream. If you make it, drop a rating or share your bowl—your future self will thank you at lunchtime.