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.
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
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