Thai Sweet Potato Soup
A creamy, fragrant Thai-inspired soup made with sweet potatoes, coconut milk, and red curry paste. Perfect for a quick weeknight dinner or meal prep, it’s rich in fiber, plant-based protein, and healthy fats, with just a hint of spice. Serve with rice or sautéed mushrooms for a filling, meatless meal.
Equipment
- 1 large saucepan or soup pot
- 1 cutting board
- 1 chef’s knife
- 1 immersion blender (or regular blender)
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
Vegetables & Aromatics:
- 1 tbsp olive oil
- 2 tbsp fresh ginger minced
- 3 –4 garlic cloves minced
- 1 medium yellow onion diced
- 6 cups sweet potatoes peeled and diced small
- ½ tsp red pepper flakes optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Soup Base:
- 4 oz Thai red curry paste
- 13.5 oz full-fat coconut milk 1 can
- 15 oz fire-roasted diced tomatoes 1 can
- 3 cups chicken broth or vegetable broth for vegetarian
- 1 –2 tsp lime zest
- 2 tsp sugar
Optional Toppings & Sides:
- Cooked white rice
- Sautéed mushrooms
- Fresh basil or cilantro
- Lime wedges
Instructions
- Prepare Vegetables and Aromatics: Start by washing and peeling the sweet potatoes, then cut them into small, uniform cubes—about ½ inch each—so they cook evenly and faster. Dice the yellow onion finely, and mince the garlic cloves and fresh ginger. Having these ingredients prepped and ready ensures a smooth cooking process. Keep them separated on your cutting board for easy access.
- Sauté Onion for Flavor Base: Heat 1 tablespoon of olive oil in a large saucepan or soup pot over medium-high heat. Once the oil shimmers, add the diced onion and sauté for 3–4 minutes until it begins to soften and turn slightly translucent. This step develops a sweet and aromatic foundation for the soup. Stir occasionally to avoid browning or burning.
- Incorporate Garlic and Ginger: Add the minced garlic and ginger to the softened onions. Stir constantly for about 1 minute until the mixture becomes fragrant. You should smell the robust aroma of the fresh ginger and garlic—this combination is the heart of the Thai flavor profile. Be careful not to let the garlic brown, as it can turn bitter.
- Add Sweet Potatoes and Seasonings: Introduce the diced sweet potatoes into the pot. Sprinkle in the red pepper flakes (adjust based on your spice preference), kosher salt, and freshly ground black pepper. Stir well to coat the sweet potatoes evenly with the aromatics and spices. Cook for 2–3 minutes, stirring frequently, which allows the potatoes to absorb the flavors before adding the liquids.
- Mix in Curry Paste and Liquids: Add the Thai red curry paste to the pot and stir until it is evenly distributed and fragrant. Pour in the full-fat coconut milk, fire-roasted diced tomatoes, and chicken broth (or vegetable broth for a vegetarian version). Stir to combine all ingredients thoroughly. This mixture will form the creamy, flavorful base of the soup.
- Enhance Flavors with Lime Zest and Sugar: Sprinkle in 1–2 teaspoons of lime zest and 2 teaspoons of sugar. The lime zest adds a bright, citrusy note that balances the richness of the coconut milk, while the sugar enhances the natural sweetness of the sweet potatoes and rounds out the curry flavors. Stir gently to integrate these elements.
- Bring Soup to Simmer: Increase the heat and bring the soup to a gentle boil, then immediately reduce to a low simmer. Cover the pot partially and allow it to cook for 30–35 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking and to evenly distribute the flavors.
- Puree Soup for Creamy Texture: Once the sweet potatoes are soft, remove the pot from heat. Use an immersion blender to puree most of the soup until smooth, leaving a few chunks if desired for texture. If using a regular blender, transfer small portions carefully and blend until smooth—let the soup cool slightly before blending to prevent splattering.
- Taste and Adjust Seasoning: Taste the soup and adjust seasonings as needed. Add more salt, pepper, or red pepper flakes to match your flavor preference. At this stage, you can also add a touch more lime zest for brightness or a pinch more sugar if the soup needs balancing.
- Serve and Garnish Thoughtfully: Ladle the soup into bowls, and garnish with fresh basil or cilantro for a fragrant finishing touch. Serve with cooked white rice and sautéed mushrooms on the side for a complete meal. Add lime wedges for those who enjoy a tangy accent. Sprinkle a few red pepper flakes on top for extra heat if desired.
Notes
- Use small, evenly diced sweet potatoes to ensure they cook quickly and evenly.
- Fresh ginger and garlic are essential for depth of flavor—avoid pre-minced versions if possible.
- Adjust red curry paste according to your spice tolerance; start with less and add more gradually.
- Coconut milk can be substituted with light coconut milk for a lower-fat version, but the soup will be slightly less creamy.
- The soup thickens slightly as it cools; thin with a splash of broth or coconut milk when reheating if needed.
- For vegetarian or vegan versions, replace chicken broth with vegetable broth.
