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
Units
Scale
- 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