Thai Style Sweet Potato Soup

A bowl of orange soup garnished with chopped cilantro and green onions, with a spoon resting inside. A checkered napkin and a cucumber are visible nearby.

Thai Style Sweet Potato Soup

Rich, thick and with a definite kick of spice, this Thai Style Sweet Potato Soup is a wonderful meal by itself!

Course Soup

Cuisine American

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Calories 279kcal

Author Kylee Ayotte

Equipment

Ingredients

2 large sweet potatoes
2 large onions
2 tablespoons dark brown sugar
3 tablespoons peanut oil
2 tablespoons Thai red curry paste
3 tablespoons ginger finely grated
2 quarts chicken stock 8 Cups
1/2 can coconut milk
2 cups fresh greens chopped e.g. cilantro, green onions or a mix
Juice of 2 limes

Instructions

Preheat oven to 400°F. Peel and dice 2 large sweet potatoes and peel 2 large onions and cut into chunks.
Place sweet potato and onion on a large baking tray.
Scatter the 2 tablespoons dark brown sugar and half the peanut oil over the top and shake the tray to coat the vegetables.
Bake the vegetables for 45 minutes, turning a few times during cooking.
Once cooked, the potatoes and onions should be honey brown and caramelized, not black.
In a Dutch oven or large pot, add the remaining oil, 2 tablespoons Thai red curry paste and 3 tablespoons ginger.
Cook over a medium heat for about 3 minutes to release the flavors.
Add cooked sweet potatoes and onions and combine.
Pour in 2 quarts chicken stock, bring to a boil, then reduce the heat and simmer for about 15 minutes.
Using an immersion blender or regular blender, puree the mixture until smooth.
Add 1/2 can coconut milk, stir through and simmer for 3-5 minutes.
Add the 2 cups fresh greens, stir in well and add the Juice of 2 limes to taste.
Stir well and serve.
Devour.

Notes

Safety Tip

If using a regular blender to puree, hold the lid while blending with a kitchen towel. The steam causes the lid to blow off, and you could get burned if you aren't careful!

What to do with leftovers

Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!

Substitutions/Additions

You can switch out the sweet potatoes for butternut squash if you prefer.

You can add garlic if you'd like. Add the garlic to the curry pas.te

Add more or less curry paste based on your individual spice level comfort.

Sour cream can be used in place of the coconut milk if desired. I do love the flavor the coconut brings, so if you can - do use it!

Freezing instructions

This recipe can be frozen after cooking. Ladle into freezer safe containers, leaving room for expansion, seal, label and freeze. This soup will be good in the freezer for up to 6 months.

Nutrition