Description
Warm, creamy, and infused with a hint of spice, this delightful soup is a quick way to enjoy sweet potatoes, coconut milk, and aromatic spices.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 tablespoon ginger, grated
- Salt to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, sauté the chopped onion and minced garlic over medium heat until soft.
- Add the ginger and red curry paste, stirring for about 1 minute until fragrant.
- Add the diced sweet potatoes and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Stir in the coconut milk and season with salt. Use an immersion blender to puree the soup until smooth.
Notes
For extra texture, consider adding cooked rice or quinoa before blending. Adjust the spice level by adding more or less red curry paste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg