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Sweet Potato Coconut Curry Soup
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 2 large sweet potatoes, peeled and cubed (about 4 cups)
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon salt
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the red curry paste and stir for 30 seconds to coat the vegetables.
  • Add the cubed sweet potatoes, vegetable broth, coconut milk, and salt. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are fork-tender.
  • Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
  • Stir in the lime juice. Serve hot with fresh cilantro on top.

Notes

For a thicker texture, simmer the soup uncovered for an extra 5 minutes after blending. Leftovers store well in airtight containers in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth if the soup thickens too much. Skip the cilantro if you prefer a simpler finish.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Immersion Blender, Cutting Board, Knife