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.
It happens every few months (weeks) where all I want to eat is soup. Huge, piping hot bowls filled with veggies, beans, meat, uber-flavorful stock, spices and herbs. There’s just… nothing better on a chilly fall day. Or in the middle of summer. I don’t judge.
But in this case, it’s the chilly fall option, and I’m okay with it. I love fall food, but I also just love fall things. Campfires (outdoor or indoor), the smell of leaves burning next door, apple and pumpkin picking, flannel shirts, slippers. 
Today’s variety is kinda unique, and I absolutely adore it. It’s pureed sweet potatoes, ginger, lime, coconut milk and curry paste with just a hint of spice. The flavors are perfectly balanced, and it’s just so very smooth. The silkiness alone is reason to eat bowl after bowl of this soup. And it certainly doesn’t hurt to be a beautiful soup, either. Swoon.
For more stunning fall and winter recipes, click here.
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Creamy Sweet Potato Coconut Curry Soup
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
A velvety and fragrant soup that balances the natural sweetness of sweet potatoes with the rich creaminess of coconut milk and a vibrant kick from curry paste. An easy and comforting meal.
Ingredients
- 1 Tablespooon (15ml) olive oil
- 3 cloves garlic (peeled and minced)
- 3- inch (7.6cm) piece fresh ginger (peeled and minced)
- 2 to 3 Tablespoons (30-44ml) green or red curry paste
- 4 medium sweet potatoes (cooked and peeled)
- 1 1/2 to 2 teaspoons (7.4-9.9ml) coarse salt
- 4 cups (946ml) unsalted vegetable stock
- Zest and juice of 2 medium limes
- 1 1/2 teaspoons (7.4ml) granulated sugar
- 1 15 ounce (425g) can coconut milk
- Pinch cayenne pepper (optional)
- Fresh cilantro leaves and coconut flakes (for garnish)
Instructions
- In a Dutch oven or stock pot, heat oil to medium-high heat. Add garlic and ginger and sauté for 30-60 seconds, until fragrant. Add curry paste and stir.
- Add the cooked and peeled sweet potatoes. Whisk in the vegetable stock and bring to a simmer. Allow to cook for 12-15 minutes.
- Purée until smooth using an immersion blender or by carefully transferring the soup to a standard blender.
- Whisk in the lime zest, lime juice, granulated sugar, coconut milk, and cayenne pepper (if using). Taste and adjust seasoning with salt or pepper, if necessary.
- Serve immediately, garnished with fresh cilantro leaves and coconut flakes.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai-inspired
Frequently Asked Questions
What type of curry paste works best for this Thai Curry Sweet Potato Soup?
Red curry paste is commonly used for a nice balance of spice and flavor, but you can adjust based on your heat preference.
How can I enhance the ginger flavor in the soup?
You can increase the amount of fresh ginger used, or add a touch of ginger paste during cooking for a more pronounced flavor.
Can I substitute coconut milk with another ingredient?
If you need a substitute, you can use almond milk or a plant-based cream, but this may alter the soup’s creaminess and flavor profile.
This soup is delicious! It’s my new favorite…Heaven in a bowl…I could eat it every day!