This warm and creamy coconut curry sweet potato soup is like a hug in a bowl! With sweet potatoes, coconut milk, and tasty spices, it’s super comforting and delightful.
I love when the flavors come together so well. It’s perfect for chilly nights, and you can top it with some crunchy nuts for a fun twist! You’ll want seconds, trust me! 😋
Key Ingredients & Substitutions
Coconut Oil: This oil provides a lovely flavor, but you can use vegetable oil or olive oil if you prefer. Just keep in mind that coconut oil adds a unique touch that fits well with the dish.
Red Curry Paste: This is where you build flavor! If you like spice, feel free to add more than 2 tablespoons. If you don’t have it, try yellow curry paste or even a mild curry powder, but it won’t be as bold.
Sweet Potatoes: These are the star of the soup, giving it a creamy texture and natural sweetness. If you can’t find sweet potatoes, butternut squash is a great substitute.
Coconut Milk: For a thick and creamy soup, go for full-fat coconut milk. If you’re looking for a lower fat option, you could use light coconut milk, but the soup will be less rich.
Lime Juice: This adds freshness to the soup. You can swap it with lemon juice if needed, but lime complements the flavors more wonderfully.
How Do I Make Sure My Soup is Super Creamy?
To achieve a smooth and creamy texture, blending is key! Here’s how to do it right:
- After cooking the sweet potatoes, ensure they are soft enough to blend easily.
- If you’re using a countertop blender, let the soup cool slightly before blending in batches. Wear a towel over the top to prevent splatters!
- An immersion blender is a favorite because you can blend right in the pot—easy and mess-free!
- Don’t forget to add the coconut milk after blending to keep it creamy without the risk of curdling.
This technique will help your soup turn out velvety every time! Enjoy cooking!
Coconut Curry Sweet Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust for spice preference)
- 4 cups (about 2 large) sweet potatoes, peeled and cubed
- 4 cups vegetable broth (or chicken broth)
- 1 (14-ounce) can coconut milk (full fat for creaminess)
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime (for brightness)
For Garnish:
- Toasted coconut flakes
- Fresh cilantro leaves
- Red chili flakes (optional for extra heat)
- A dollop of coconut cream or plain yogurt
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and roughly 25-30 minutes to cook, giving you a total of about 40 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
First, heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, which should take about 5 minutes. This is where the flavor begins!
2. Add the Flavor Boosters:
Next, stir in the minced garlic, grated ginger, and red curry paste. Keep cooking for 1-2 minutes until everything is fragrant. Your kitchen will start to smell amazing!
3. Cook the Sweet Potatoes:
Now, add the cubed sweet potatoes to the pot, stirring to coat them well with the curry mixture. This will help them absorb all the lovely flavors.
4. Simmer the Soup:
Pour in the vegetable broth and bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. Blend Until Smooth:
After the sweet potatoes are nice and soft, it’s time to blend! Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender, then return it to the pot.
6. Incorporate Coconut Milk:
Once blended, stir in the coconut milk and heat the mixture gently without boiling. Taste and add salt and pepper to your liking. The coconut milk will give the soup a velvety texture.
7. Add Lime Juice:
Remove the pot from the heat and squeeze in the lime juice. This adds a beautiful brightness to the soup!
8. Serve and Garnish:
Ladle the soup into bowls and top with toasted coconut flakes, fresh cilantro, a drizzle of coconut cream or yogurt, and a sprinkle of red chili flakes if you like some extra heat.
9. Enjoy with Lime Wedges:
Serve the soup warm with lime wedges on the side for those who want to add even more zing!
Enjoy this luxurious, creamy, and flavorful coconut curry sweet potato soup!
Can I Use Different Oils in This Soup?
Absolutely! While coconut oil gives a nice flavor, you can substitute it with vegetable oil, olive oil, or any neutral oil you prefer. Just keep in mind that it may slightly change the overall taste of the soup!
Can I Make This Soup Vegan?
Yes, this entire recipe is already vegan! Just ensure that any broth you use is vegetable-based, and you’re good to go!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. You may need to add a splash of broth or water to reach your desired consistency!
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to freezer-safe containers. It should keep well for up to 3 months. Thaw in the fridge overnight before reheating!