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sweet potato coconut soup closeup

Curry Sweet Potato Soup

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 4-6 1x
  • Category: soup
  • Cuisine: Thai

Description

A rich, creamy and perfectly spiced soup!


Ingredients

Scale

2 tablespoons unsalted butter*

1 medium onion chopped

2 tablespoons peeled and chopped ginger (about 1/2 inch piece)

4 large cloves garlic minced

2 bay leaves

1 tablespoon red curry paste

1 ½ pounds sweet potato, peeled and cut into large dice about 1 inch

1 ½ teaspoons salt

1 stalk of lemongrass or 2 Tablespoons chopped lemongrass

1 tablespoon sugar

3 cups vegetable stock or water

113.5 ounce coconut milk

To serve:

Lime wedges


Instructions

1. Heat a large heavy soup pot or dutch oven over medium high heat.

2. If using whole lemongrass, cut the top 2/3 of the lemongrass stalk off and discard. Trim the base of the bulb and peel off any tough dry layer. Then mince the lemongrass. Set aside.

Add the butter and onions. Lower heat to medium low and cook for 6-8 mins until the onions are translucent and soft. 

3. Then add the ginger, garlic, bay leaves, curry paste, lemongrass, and sweet potato. Stir fry for 1-2 mins. to bloom the spices.

4. Next add the salt, sugar and vegetable stock and bring the soup to a simmer over high heat. Lower heat to medium low, cover with a lid, and cook for 20-25 mins. until the potatoes are very soft. Stir occasionally to keep the potatoes from sticking to the bottom of the pan.

5. Remove the bay leaves.

6. Add the coconut milk to the soup and blend the soup, either with an immersion blender or carefully with a standard blender. (If you are using a standard blender, add the coconut milk straight to the blender cup and blend the soup in batches to get a smooth consistency. Keep the feed tube open, covered with a clean kitchen towel, and start with a low speed at first to be safe).

7. Bring the soup back to a simmer over medium heat. Thin the soup with a little more stock or water as needed (the soup soup be thick and creamy but not like a thick puree). Adjust seasoning if needed (if you’ve used water, you’ll need a little more salt).

 

Serve with lime wedges on the side.

 


Notes

* This vegetarian soup can easily be made vegan by switching out the butter for either oil or a vegan butter.

Keywords: curry vegetarian soup