Thai Sweet Potato Curry Soup (Printable Version)
Creamy sweet potato soup combined with Thai red curry and coconut milk for rich, aromatic depth and spice.
# What You'll Need:
→ Soup Base
01 -
2 tablespoons sesame oil
02 -
1 medium white, yellow, or brown onion, chopped
03 -
2 cloves garlic, crushed
04 -
1 tablespoon fresh ginger, minced or finely chopped
05 -
1 tablespoon Thai red curry paste
06 -
900 grams sweet potatoes, peeled and chopped
07 -
400 grams carrots, peeled and chopped
08 -
960 millilitres vegetable stock or vegetable broth
09 -
1 tablespoon soy sauce
10 -
400 millilitres canned coconut milk, full fat, unsweetened
11 -
1 tablespoon coconut sugar
12 -
0.25 teaspoon sea salt, or to taste
13 -
0.25 teaspoon ground black pepper, or to taste
→ Garnish (Optional)
14 -
Coconut milk, for drizzling
15 -
Fresh cilantro, chopped
16 -
Red pepper flakes
17 -
Black sesame seeds
18 -
Toasted bread, for serving
# Steps To Follow:
01 -
Heat the sesame oil in a large pot over medium heat. Add chopped onion and sauté until softened.
02 -
Stir in the crushed garlic, minced ginger, and Thai red curry paste. Sauté for 1 minute to release the aromas.
03 -
Add the sweet potatoes and carrots. Toss to coat the vegetables with the aromatic mixture.
04 -
Pour in vegetable stock, soy sauce, and coconut milk. Stir well, bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until vegetables are very soft, approximately 30 minutes.
05 -
Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy directly in the pot. Alternatively, let the soup cool slightly and blend in batches using a countertop blender, then return to the pot.
06 -
Stir in coconut sugar, then adjust with salt and black pepper to taste.
07 -
Ladle soup into bowls. Garnish with a swirl of coconut milk, fresh cilantro, red pepper flakes, and black sesame seeds. Serve with toasted bread if desired.
# Notes and Tips:
01 -
If using a low-sodium vegetable stock, taste and increase salt as needed to enhance flavour.
02 -
Soup can be thinned by adding extra vegetable stock during cooking or reheating if a lighter consistency is preferred.
03 -
Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for up to three months.
04 -
For a richer soup, substitute coconut milk with full-fat coconut cream.
05 -
Ensure the red curry paste is vegan if required, as some brands may contain shrimp paste.