Thai Sweet Potato Soup Recipe
User Reviews
4.4
Thai Sweet Potato Soup Recipe
Description
The Thai Sweet Potato Soup Recipe features a base of sautéed onion, ginger, garlic, and red curry paste cooked in coconut oil, which builds a fragrant foundation. Sweet potatoes and carrots simmer in vegetable broth until tender, then the mixture is partially puréed to create a thick but textured soup. Coconut milk adds richness, while fish sauce brings an optional savory depth. The garnishes of lime wedges, chopped peanuts, and cilantro add brightness, crunch, and herbal notes respectively.
The soup’s velvety smoothness with occasional vegetable pieces offers a comforting mouthfeel. The curry paste and ginger contribute aromatic warmth balanced by the creamy coconut and lime acidity. This combination results in a dish that is both filling and vibrant.
Serve the soup hot as a starter or light meal. The lime wedges allow customization of acidity, while peanuts add texture contrast. Cilantro provides a fresh finish. It pairs well with simple rice or crusty bread to soak up the flavorful broth.
According to notes, the soup stores well refrigerated up to 5 days and freezes in portions for up to 3 months. Reheat gently to maintain its creamy consistency, stirring occasionally. These storage instructions help with meal planning and preserve soup quality.
Ingredients
For the Soup
- 3 tablespoons coconut oil or substitute olive oil
- 1 yellow onion peeled and chopped, medium
- 2 tablespoons red curry paste
- 1 tbsp ginger or 1 teaspoon ground dry ginger, freshly grated
- 6 garlic peeled and minced, cloves
- 1 sweet potato peeled and diced, large
- 1 1/2 pounds carrot peeled and diced
- 1 quart vegetable broth low sodium or chicken broth
- 1 coconut milk 14.5 oz can
- 2 tablespoons fish sauce optional - salt to taste for vegetarian
- 1 tsp black pepper ground
For Garnish
- 1 lime cut into wedges
- 1 cup peanuts chopped, roasted
- 1/2 cup cilantro roughly chopped
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add onions and sauté for 3 minutes. Add the ginger, garlic, and curry paste, then sauté another 2 minutes.
- Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer for 15 minutes or until the vegetables are tender.
- Purée the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a countertop blender and purée in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven.
- Stir in the coconut milk, fish sauce, and black pepper.
- Serve garnished with lime wedges, peanuts, and cilantro.
Notes
- Store soup in an airtight container in the refrigerator for up to 5 days.
- Freeze in individual portions for up to 3 months for longer storage.
- Reheat gently on the stove, stirring occasionally to preserve creamy texture; avoid boiling.
- Microwave reheating is possible; stir every 1-2 minutes until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 678mg | 28% |
| Potassium | 754mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 25170IU | 503% |
| Vitamin C | 12mg | 13% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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