This Coconut Curry Sweet Potato Soup is a warm hug in a bowl! With creamy coconut milk and sweet potatoes, it’s comforting and packed with flavor.
Honestly, who doesn’t love a soup that’s both creamy and spicy? I whip this up when I need something cozy—just blend it all together and enjoy a tasty bowl!
Key Ingredients & Substitutions
Sweet Potatoes: These not only add a natural sweetness but also create a creamy texture once blended. If you don’t have sweet potatoes, you can use butternut squash or regular potatoes as a substitute.
Coconut Milk: Full-fat coconut milk makes the soup rich and creamy. If you prefer a lighter version, you can go for light coconut milk, but the texture will be less creamy. Almond milk can also be used, though it won’t be as thick.
Red Curry Paste: This is key for flavor! Adjust the amount based on your spice preference. If you lack red curry paste, yellow curry powder or even homemade curry mix can work in a pinch, though the flavor will differ slightly.
Fresh Ginger: Adds a nice kick. If you don’t have fresh ginger, you can use ground ginger, but use half the amount since it’s more concentrated.
Fresh Cilantro: Great for garnish and adds freshness! If you’re not a fan of cilantro, parsley or green onions can be nice alternatives.
How Do I Achieve the Perfect Creamy Texture?
The key to a beautifully creamy soup is in the blending! Here’s how to get it just right:
- After cooking the sweet potatoes, ensure they’re really tender; this makes blending easier.
- If using a regular blender, blend in batches to avoid overflow. Let the soup cool slightly before blending if it’s very hot.
- For the smoothest soup, an immersion blender works best. You can blend right in the pot!
Finally, once blended, stir in the coconut milk on low heat until warmed through, but don’t boil it. Enjoy creating that perfect creamy texture!
Coconut Curry Sweet Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For Flavor:
- 1 to 2 tablespoons red curry paste (adjust to taste)
For the Soup:
- 4 medium sweet potatoes, peeled and cubed (about 4 cups)
- 4 cups vegetable broth or water
- 1 (14 oz) can coconut milk (full fat for creaminess)
For Seasoning and Garnishing:
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Toasted sliced almonds (for garnish)
- Coconut cream or extra coconut milk, for drizzling (optional)
- Red chili flakes or paprika, for garnish (optional)
- Lime wedges (for serving)
- Crusty bread or toasted bread slices (for serving)
How Much Time Will You Need?
This Coconut Curry Sweet Potato Soup takes about 10 minutes to prepare and 30 minutes to cook. In total, you’ll spend about 40 minutes from start to finish. Quick, healthy, and delicious!
Step-by-Step Instructions:
1. Sauté the Basics:
In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until it’s translucent, which should take about 5 minutes. This gets your base off to a great start!
2. Add Garlic and Ginger:
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until your kitchen smells amazing. You want to bring out those flavors!
3. Flavor it Up:
Now it’s time for the red curry paste! Add it to the pot and cook for about 1 minute, stirring constantly to release all those delicious flavors. Be prepared for a little kick!
4. Cook the Sweet Potatoes:
Next, toss in the cubed sweet potatoes and pour in the vegetable broth. Bring the mixture to a boil. After it boils, reduce the heat to a simmer, cover the pot, and cook until the sweet potatoes are tender, roughly 15-20 minutes. They should be easily pierced with a fork.
5. Blend to Creamy Perfection:
Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until smooth. Then, return it to the pot.
6. Final Touches:
Stir in the coconut milk and lime juice. Heat the soup through without boiling it. Don’t forget to taste and season with salt and black pepper according to your preference!
7. Serve It Up:
Ladle the soup into bowls. If you like, drizzle some coconut cream or extra coconut milk on top to make it extra special.
8. Garnish and Enjoy:
Top the soup with chopped fresh cilantro, toasted sliced almonds, and a sprinkle of red chili flakes or paprika for some heat. Serve with lime wedges on the side and some crusty toasted bread for dipping. Enjoy your vibrant, creamy, and comforting Coconut Curry Sweet Potato Soup!
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes add sweetness and creaminess, you can substitute them with butternut squash or regular white or yellow potatoes. Just keep in mind that the flavor and texture may vary slightly.
How Can I Make This Soup Vegan?
This recipe is already vegan, as it uses vegetable broth and coconut milk. Just ensure your red curry paste is vegan-friendly, as some brands may contain shrimp paste. Look for a vegetarian or vegan version for peace of mind!
What Should I Do If the Soup Is Too Thick?
If you find the soup is thicker than you’d like after blending, simply add more vegetable broth or water until you reach your desired consistency. Stir it in gently over medium heat to warm it through.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, just warm it on the stove over low heat, adding a bit of water or broth if needed to bring it back to a creamy consistency.