Spice up your dinner in just 30 minutes with this Thai Sweet Potato Soup, a creamy blend of sweet potatoes, carrots, and coconut milk that’s simply irresistible!
This isn’t a traditional Thai recipe, but rather a dish I’ve enhanced with Thai flavors. Anytime I can mix fish sauce, lime juice, and fresh cilantro in a recipe, I’m a happy camper.
Table of Contents
Reasons to Love This Soup
- This soup is quick and easy to make, perfect for busy weeknights.
- It tastes like you simmered it all day, but it’s ready in no time.
- Minimal effort is required to make this satisfying, flavorful Thai Sweet Potato Soup.
Recipe Ingredients
- Red Curry Paste: This gives the soup a spicy, aromatic kick to the soup.
- Sweet Potato: Adds a natural sweetness and creamy texture, balancing out the spice perfectly.
- Coconut Milk: Makes the soup so rich and velvety, adding a subtle sweetness that’s just right.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Extra Creamy: Add an extra half-can of coconut milk. This makes the soup even creamier and richer.
- Nut-Free: Skip the roasted peanuts and garnish with toasted sesame seeds. They add a similar crunchy texture without the nuts.
How to Make Thai Sweet Potato Soup
Step #1: Heat the oil in a large Dutch oven over medium heat. Add onions and sauté for 3 minutes. Add the ginger, garlic, and curry paste, then sauté another 2 minutes.
Step #2: Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer for 15 minutes or until the vegetables are tender.
Step #3: Purée the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a countertop blender and purée in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven.
Step #4: Stir in the coconut milk, fish sauce, and black pepper.
Step #5: Serve garnished with lime wedges, peanuts, and cilantro.
Expert Tips
- Blending Caution: When using a countertop blender, let the soup cool slightly before blending to avoid hot steam buildup. Cover the blender lid with a kitchen towel for extra safety.
- Acidity Balance: If the soup tastes too sweet or creamy, add a splash of lime juice or a dash of rice vinegar to balance the flavors. Adjust to taste before serving.
FAQs
This soup pairs well with crusty bread, a side salad, or rice. It can also be served with naan or pita for dipping.
Yes, you can add cooked chicken, tofu, or shrimp to the soup for extra protein. Add the protein after blending and heat through before serving.
Storage Info
Store the Thai Sweet Potato Soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm on the stove over medium heat, stirring occasionally until heated through. Avoid boiling to maintain the soup’s creamy texture. You can also reheat in the microwave, stirring every 1-2 minutes until hot.
More Tasty Soups You’ll Love
Thai Sweet Potato Soup Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Soup
- 3 tablespoons coconut oil - or substitute olive oil
- 1 medium yellow onion - peeled and chopped
- 2 tablespoons red curry paste
- 1 tbsp freshly grated ginger - or 1 teaspoon ground dry ginger
- 6 garlic cloves - peeled and minced
- 1 large sweet potato - peeled and diced
- 1 1/2 pounds carrots - peeled and diced
- 1 quart low-sodium vegetable broth or chicken broth
- 1 14.5 oz can coconut milk
- 2 tablespoons fish sauce - optional – salt to taste for vegetarian
- 1 tsp ground black pepper
For Garnish
- 1 lime cut into wedges
- 1 cup roasted peanuts - chopped
- 1/2 cup cilantro - roughly chopped
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add onions and sauté for 3 minutes. Add the ginger, garlic, and curry paste, then sauté another 2 minutes.
- Add the diced sweet potatoes, diced carrots, and broth. Cover the pot, reduce the heat to low, and simmer for 15 minutes or until the vegetables are tender.
- Purée the soup with an immersion blender, leaving a few chunks if desired. Alternatively, transfer small portions to a countertop blender and purée in batches, being careful not to let the steam blow the top off the blender. Return soup to Dutch oven.
- Stir in the coconut milk, fish sauce, and black pepper.
- Serve garnished with lime wedges, peanuts, and cilantro.
NOTES
Nutrition
This is an excellent excellent soup