This Thai Curry Sweet Potato Soup is a hug in a bowl! It’s incredibly creamy, packed with flavor, and surprisingly easy to make. You’ll love how quickly this vibrant soup comes together for a healthy and satisfying meal.
Key Ingredients & Substitutions:
- Sweet Potatoes: Essential for that creamy texture and sweetness. No good substitutes here!
- Red Curry Paste: The heart of the Thai flavor. Use a good quality paste; don’t skip this.
- Coconut Milk: Full-fat coconut milk makes it extra rich and smooth. Lite coconut milk works but won’t be as creamy.
- Vegetable Broth: Chicken broth works too if you prefer.
- Aromatics (Garlic, Ginger, Onion): Fresh is best for flavor. Powdered versions can be used in a pinch, but the taste won’t be as bright.
- Lime Juice: Freshly squeezed is key for balancing the flavors.
- Spinach: Adds a boost of greens. Kale or other leafy greens can be used.
Ingredients:
- 2 tablespoons coconut oil or olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups sweet potatoes, peeled and diced (about 2 large)
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon brown sugar (optional, for sweetness balance)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 4 cups fresh spinach
- Juice of 1 lime
For Garnish (Optional):
* Fresh cilantro, chopped
* Red pepper flakes
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 6
- Tools Needed: Large pot or Dutch oven, immersion blender (or regular blender)
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
2. Bloom the Curry Paste
Add the red curry paste to the pot with the aromatics. Cook, stirring constantly, for about 1-2 minutes. This step “blooms” the spices and brings out their full flavor.
3. Simmer the Sweet Potatoes
Add the diced sweet potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
4. Add Coconut Milk and Season
Stir in the full-fat coconut milk, brown sugar (if using), salt, and pepper. Let it gently heat through for a few minutes.
5. Blend Until Smooth
Carefully use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
6. Finish and Serve
Stir in the fresh spinach until it wilts, which only takes a minute or two. Squeeze in the fresh lime juice and taste the soup, adjusting salt or pepper if needed. Serve hot, garnished with fresh cilantro and red pepper flakes if desired.
Storage Instructions:
Leftover Thai Curry Sweet Potato Soup stores beautifully! Let it cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4-5 days. To reheat, gently warm on the stovetop over low heat, or in the microwave, adding a splash of broth or water if it’s too thick.
Frequently Asked Questions (FAQ):
Q: Can I make this soup spicier?
A: Yes! Add more red curry paste or a pinch of red pepper flakes with the aromatics.
Q: Can I freeze Thai Curry Sweet Potato Soup?
A: Absolutely! This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Do I have to peel the sweet potatoes?
A: While you can leave the peel on for extra fiber, peeling them results in a smoother, more refined soup texture.
Q: What can I serve with this soup?
A: It’s delicious on its own, but also great with a side of crusty bread, a simple green salad, or some cooked rice for a heartier meal.
Q: Can I make this soup ahead of time?
A: Yes, the flavors often deepen overnight, making it a great make-ahead meal. Just reheat gently when ready to serve.
Q: Is this soup gluten-free?
A: Yes, as long as your red curry paste and vegetable broth are certified gluten-free, this soup is naturally gluten-free.