Save
Thai sweet potato soup brings together the gentle sweetness of orange-fleshed potatoes, the fire of Thai curry, and coconut’s luxurious creaminess. Whenever I need a comforting dish that still feels vibrant and a little exotic, this soup is the ticket. It works beautifully for chilly nights as an appetizer or a satisfying meal.
The first cold snap every autumn always has me craving this soup. I tried it while testing ways to use leftover sweet potatoes and it became an instant family favorite the comforting aroma fills the whole house.
What You’ll Need in Your Kitchen
- Sesame oil: adds a toasted nutty aroma to kickstart the base use pure toasted oil if possible for best flavor
- Onion: white yellow or brown all work well fresh is always best for sweeter undertones
- Garlic: crushed for sharpness and depth fresh cloves release more natural oils
- Fresh ginger: brings bright warmth to balance the sweet and spicy notes choose firm roots and peel just before using for maximum aroma
- Thai red curry paste: the backbone of the soup look for brands without fish sauce or shrimp if you want a vegetarian version and always check for vibrant color
- Sweet potatoes: opt for the kind with vivid orange flesh their natural sugars transform when simmered
- Carrots: for an earthy sweetness choose bright firm carrots that give a snap when you break them
- Vegetable stock or broth: this shapes the overall taste use a homemade or quality store bought stock for cleaner flavor
- Soy sauce: deepens the savoriness low sodium is fine adjust to your salt preference
- Canned coconut milk: pick full fat unsweetened for the most luxurious texture and richness shake the can well before use
- Coconut sugar: delivers subtle caramel notes you can use brown sugar or maple syrup if needed
- Sea salt and ground black pepper: bring all the flavors together always add to taste
How to Make It Like a Pro
- Sauté the Aromatics:
- Start by heating your sesame oil in a large pot over medium heat. Add chopped onions and cook slowly for about eight minutes stirring often until onions are translucent and starting to caramelize. This gentle sauté deepens their sweetness and lays the foundation.
- Toast the Spices:
- Stir in the garlic ginger and curry paste. Sauté for one full minute and watch as spices sizzle and release their fragrant oils. This step is crucial for unlocking complexity.
- Build the Soup:
- Add chopped sweet potato and carrot. Toss well to coat each piece with the aromatic oil and curry paste. Let them mingle with the onions for an extra two minutes.
- Simmer to Perfection:
- Pour in vegetable stock soy sauce and coconut milk. Stir until everything is combined. Bring the soup just to a boil then immediately drop the heat to low cover and let it simmer gently. Check and stir every so often and cook about thirty minutes or until the sweet potato and carrots are fork tender.
- Blend Creamy Smooth:
- Turn off the heat and blend the soup directly in the pot using an immersion blender. If you do not have one let soup cool slightly and carefully blend in batches using a countertop blender before pouring back into the pot.
- Finish and Fine Tune:
- With the soup blended add coconut sugar and stir to dissolve. Taste and add sea salt and black pepper until the flavors really shine.
- Garnish and Serve:
- Ladle into bowls and swirl a spoonful of coconut milk on top. Sprinkle with cilantro red pepper flakes or black sesame seeds. Serve with crusty toasted bread for dipping if you like.
Save
The coconut milk in this soup turns it into something utterly addictive. My kids love painting coconut milk swirls on their bowls. I still remember the first time I blended it and the soup went from hearty orange chunks to the smoothest fragrant pot I had ever tasted. There is something magical about that transformation.
Keep It Fresh and Delicious
This soup holds up wonderfully in the fridge for about five days. The flavors mellow and deepen overnight so leftovers are not just convenient they are somehow even tastier. If it thickens up during storage just whisk in a splash of vegetable stock as you reheat.
Genius Ingredient Swaps
Sweet potatoes are the star but you can also try butternut squash or pumpkin with similar success. If soy is not for you use coconut aminos for a very similar savory effect. For extra green and texture toss in a couple handfuls of baby spinach or kale right at the end.
Plating Like a Chef
Always finish each bowl with a dramatic swirl of coconut milk. Sprinkle fresh cilantro leaves and a pinch of sesame seeds or a little red chili for a pop of color and heat. Serving with toasted bread adds crunch and makes it more of a meal.
The Story Behind the Bite
I first made this soup on a rainy evening when I needed a pick me up. Its creamy texture and spicy aroma made me feel instantly warmer and happier. Since then it has become my go to for when friends come over as everyone loves seeing that vibrant orange color in their bowl.
Chef’s Insider Tips
- Always cook your onion low and slow for a naturally sweet flavor base
- Use full fat coconut milk for the creamiest result do not substitute low fat
- Taste near the end and finish boldly with salt and pepper it makes all the difference
Recipe FAQs
- → What type of sweet potatoes work best?
Choose sweet potatoes with orange flesh and reddish or orange skin for optimal flavor and creaminess in the soup.
- → Is this soup spicy?
The level of spice comes from Thai red curry paste and can be adjusted to taste. Add more paste for extra heat or use less for a milder bowl.
- → Can I use a different oil instead of sesame oil?
Yes, feel free to substitute with any mild-flavored oil like vegetable or canola if preferred.
- → How do I achieve a creamy texture?
Blend the soup using an immersion blender directly in the pot, or use a standard blender after cooling. Coconut milk also enhances the creamy consistency.
- → How do I store leftovers?
Keep soup in a sealed container in the fridge for up to 5 days or freeze for up to 3 months. Add broth or water when reheating if needed.
- → Are any toppings recommended?
Finish the soup with a swirl of coconut milk, fresh cilantro, black sesame seeds, or a sprinkle of red pepper flakes for added flavor and presentation.