This Thai Red Curry Sweet Potato Soup is my defiant answer and rebellion to the overly sweet treatment of sweet potatoes. It is balanced, savory, creamy and warming. I adore sweet potatoes' earthy sweetness and this soup celebrates that without adding more sweetness. And I don't know about you, but I always buy too many sweet potatoes and leave them sitting in the pantry until they're slightly past their prime. Well this Thai Red Curry Sweet Potato Soup is the perfect way to use them all up.
I created this soup for just that reason; I had a few pounds of rather shabby looking sweet potatoes - still totally edible, just kind of forgotten and getting a little spotty. So I started pondering what to do with them and decided on soup. Then, as I'm always in search of balance in my recipes, I quickly turned to one of my favorite flavor profiles: Thai Red Curry. The heat, the tang, the creaminess. I knew it would be the perfect pairing with my sweet little taters.
Choose your own sweet potato adventure
I chose to roast them, but you could just as easily peel, chop, and add them right to the pot raw when you add your broth. Just cook them until tender and continue with the recipe as written. I just hate peeling potatoes and avoid it at all costs, so I rubbed them with olive oil and salt and tossed them in the oven out of pure laziness. I should also mention that this would be a great way to use up leftover mashed sweet potatoes. I would not recommend it for sweet potato casserole leftovers unless you want a very sweet soup. And finally, you could make this Thai Red Curry Sweet Potato Soup with any kind of winter squash, pumpkin, or even cauliflower if sweet root veggies aren't your thing. I'm planning to try it with cauliflower soon.
What goes into the Thai Red Curry Sweet Potato Soup?
Well, lots of sweet potatoes. But while their flavor really shines, for me it's all about the mostly Thai inspired flavors and toppings:
- coconut milk
- white miso paste
- coconut oil
- toasted sesame oil
- lots of minced ginger
- minced garlic
- onion
- thai red curry paste - I use Thai Kitchen
- ground white pepper
for serving sweet potato soup, any or all of the following drizzled, sprinkled, or spritzed:
- chili crisp or chili oil - I recommend Fly by Jing or Lao Gan Ma
- coconut milk
- toasted sesame oil
- toasted sesame seeds
- cilantro
- sliced green onions
- toasted, unsweetened coconut flakes
- fresh lime wedges
I feel I must mention that this soup is naturally vegan as long as your Thai Red Curry Paste is - I use Thai Kitchen brand, which happens to be vegan. If you aren't worried about keeping it vegan, you could use chicken broth and add a few dashes of fish sauce for some extra savoriness. And you must squeeze fresh lime over for serving though - in my opinion it is essential and so delicious. It just makes all of the flavors pop.
Don't overthink this Thai Red Curry Sweet Potato Soup recipe - Use any kind of onion you have, if you love ginger like I do, add lots of it! Don't have miso paste? Add soy sauce. Soups are so laid back and you should be too. Just make sure to taste it for saltiness at the end. I prefer to add soy sauce at that point rather than salt, but feel free to use either.
Let me know if you give this one a try! I love seeing you all make my recipes. Come say hi on instagram @wild.thistle.kitchen
Thai Red Curry Sweet Potato Soup
Thai Red Curry Sweet Potato Soup is savory, balanced, and naturally vegan with all of my favorite Thai-inspired flavors plus coconut milk for creamy richness.
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
Ingredients
- 4 cups cooked sweet potato from about 4-5 potatoes *see note
- 6 cups vegetable broth
- 2 cans full fat coconut milk
- 2 tablespoons white miso paste
- 2 tablespoons coconut oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons ginger, minced
- 4 garlic cloves, minced
- 1 medium onion, diced
- ¼ cup thai red curry paste
- 1 teaspoon ground white pepper
for serving, any or all of the following drizzled, sprinkled, or spritzed:
- chili crisp or chili oil - I recommend Fly by Jing or laoganma
- coconut milk
- Toasted sesame oil
- toasted sesame seeds
- cilantro
- sliced green onions
- toasted, unsweetened coconut flakes
- fresh lime wedges
Instructions
First, prepare sweet potatoes - you can do this the day before or even a few days before. Place them on a baking tray, rub with a little oil and salt and bake at 375 until very tender.
Or, you can peel and dice your potatoes and add them to the pot when you add the broth in step 3. If you do this, cook them until tender and proceed with the recipe as written.
To make the soup:
- In a large pot over medium heat add coconut oil and sesame oil. Add garlic, ginger, onions and cook, stirring often, until softened. About 5 minutes.
- Next, add thai curry paste, miso paste, and white pepper. Cook for a minute or so to combine.
- Next, add cooked sweet potatoes or diced, raw potatoes. Add broth and coconut milk, stir to combine.
- Bring soup to a boil, reduce to simmer and cook for 20 minutes or until sweet potatoes are tender.
- At this point you can either transfer the soup to a blender and very carefully blend until very smooth - or use an immersion blender and blend in the pot until smooth.
- Taste for seasoning and add a bit of soy sauce or salt if you prefer. You can also add fish sauce for saltiness if you are not keeping it vegan.
To serve:
Scoop your soup into bowls and top with any or all of the topping suggestions. Please don't skip the fresh lime juice! It is key.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: soup
- Method: stovetop
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