Thai Curry Sweet Potato Soup
Recipe Type: Main, Side, Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8 servings
Pureed sweet potatoes with ginger, lime, coconut milk and curry paste create a silky-smooth, perfectly balanced bowl of soup that is truly swoon-worthy.
  • 1 Tbsp. olive oil
  • 3 cloves garlic, peeled and minced
  • 3-inch piece fresh ginger, peeled and minced
  • 2-3 Tbsp. green or red curry paste
  • 4 medium sweet potatoes, cooked and peeled
  • 1 ½-2 tsp. coarse salt
  • 4 cups unsalted vegetable stock
  • Zest and juice of 2 medium limes
  • 1 ½ tsp. granulated sugar
  • 1 (15 oz.) can coconut milk
  • Pinch cayenne pepper (optional)
  • Fresh cilantro leaves and coconut flakes, for garnish
  1. In a Dutch oven or stock pot, heat oil to medium-high. Add garlic and ginger and saute 30-60 seconds, until fragrant. Add curry paste and stir. Add sweet potatoes. Whisk in stock, and bring to a simmer. Allow to cook 12-15 minutes. Puree, until smooth, with an immersion blender.
  2. Whisk in lime zest and juice, sugar, coconut milk and cayenne (if using). Taste and adjust seasoning, if necessary.
  3. Serve with cilantro and coconut flakes.
Recipe by Honest Cooking at