Thai Sweet Potato Soup

5 from 3 votes

Thai Sweet Potato Soup combines sweet potatoes with a delicious base red curry recipe that is both comforting and simple to make. Serve this soup with a side of rice and some sautéed mushrooms for a filling meatless meal!

Course Main Dish, Soup

Cuisine American, Mediterranean

Keyword sweet potato curry soup

Prep Time 30

Cook Time 40

Total Time 1 10

Servings (1 1/2 cup each) servings

Calories 386kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

1 Tablespoon olive oil
2 Tablespoons ginger
3-4 cloves garlic
1 medium yellow onion
6 cups sweet potatoes - peeled and diced
1/2 teaspoon pinch of red pepper flakes - to taste
kosher salt and freshly ground black pepper - to taste

Other:

4 oz. Thai red curry paste
13.5 oz. full-fat coconut milk - 1 can
15 oz. fire-roasted diced tomatoes
3 cups chicken broth
1-2 teaspoon lime zest
2 teaspoons sugar
white rice - to serve (optional)
sautéed mushrooms - to serve

Instructions

Chop veggies. Dice the onion, mince the garlic and ginger, and dice the sweet potatoes. Make sure you chop (or dice) the sweet potatoes in SMALL cubes so it cooks quicker.
Sauté onions, garlic, and ginger. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until slightly softened, about 3-4 minutes. Then add the ginger and garlic, and stir constantly for about a minute. You will smell the strong flavors of these fresh veggies - they make this soup delicious!
1 Tablespoon olive oil, 1 medium yellow onion, 2 Tablespoons ginger, 3-4 cloves garlic
Add sweet potatoes and seasonings. Then add the diced sweet potatoes, red pepper flakes, kosher salt, and ground black pepper - to taste. Continue cooking for a couple of minutes, stirring often. You'll need a fair amount of seasonings.
6 cups sweet potatoes, 1/2 teaspoon pinch of red pepper flakes, kosher salt and freshly ground black pepper
Add remaining ingredients. Then add the red curry paste, coconut milk, diced tomatoes, chicken broth, lime zest, and sugar. Stir and bring to a boil. Then reduce heat to a simmer and continue cooking until the sweet potatoes are fork tender. This will take about 30-35 minutes, depending on how small you diced the potatoes.
4 oz. Thai red curry paste, 13.5 oz. full-fat coconut milk, 15 oz. fire-roasted diced tomatoes, 3 cups chicken broth, 1-2 teaspoon lime zest, 2 teaspoons sugar
Puree the soup. Remove the pot from the stove, and use an immersion blender to puree most of the soup. I like to keep some of it chunky but it's up to you. (I also reserved a few chunks of sweet potatoes for these pictures, but totally not necessary.) You can also use a regular blender, but be careful to let the soup cool slightly before doing so.
Serve. Serve the sweet potato curry soup with a pinch of red pepper flakes and fresh basil (or fresh cilantro). Add white rice, some sautéed mushrooms (optional), and lime wedges.
white rice, sautéed mushrooms

Video

Notes

Store leftover soup in an airtight container or individual meal prep containers. Leftovers are good for 3-4 days store in the refrigerator.

Freeze leftover soup in a freezer-safe container for up to three months.

Nutrition