Thai curried sweet potato and coconut soup

This creamy soft Thai curried sweet potato and coconut soup combines Thai flavours, roasted sweet potatoes and creamy coconut milk in the best way possible. The result is a creamy smooth, thick soup completely without any dairy.

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Ingredients

• Sweet potatoes. Roast them, or use leftover cooked sweet potatoes if you have!
• Red Thai curry paste - make your own or buy it ready made.
• Vegetable stock. Alternatively, use water and a vegetable stock cube.
• Coconut milk. Creamy and delicious.
• Garlic - for flavour. Can be omitted.
• Onion - I prefer regular brown onions, but red onions can be used too.

How to make curried sweet potato and coconut soup

Preheat your oven to 200 C/ 180 C fan oven / 390 F.

Peel the sweet potatoes and cube them in bite sized pieces. Add them to a baking tray, and drizzle 1 teaspoon olive oil on top. Move the cubes around using tongs or your hands, making sure that each pieve of sweet potato is completely coated.

Roast the sweet potatoes in the oven until they start to turn golden on the edges. They should be soft enough to put a fork through with little resistance. It takes 15-30 minutes to completely roast the potatoes, depending on the size of your potato chunks.

When the sweet potatoes are almost done roasting, you can start to prepare the rest of the soup. Heat 1 teaspoon olive oil in a large pot, and add finely chopped onion and garlic. Allow these to saute for a few minutes, until the onion is soft and translucent. Stir occasionally to prevent it from burning.

Add curry paste to the pot, stir to combine it with the onions, and allow it to cook for a minute or two while stirring. This will help bring out the curry flavours.

Add the coconut milk and vegetable stock, bring the soup to a boil and leave it to simmer for a few minutes. Add the roasted sweet potatoes, and leave the soup to simmer for another 5 minutes.

Use an immersion blender or regular standing blender to blend the soup completely smooth. The soup will be very thick and creamy. You can make it thinner if you prefer by adding some water or vegetable stock until it reaches your desired consistency.

Tips & Suggestions

• You can boil or microwave the sweet potatoes if you don't have time to roast them. Although roasted sweet potatoes makes the soup taste nicer, the other options are typically quicker and will still result in a creamy, delicious soup.
• If you are hesitant about adding coconut, dont worry; the soup doesn't taste much of the coconut. We simply need the texture of the coconut milk to make the soup really creamy. As an alternative, you can try to replace it with oat milk.

Dietary requirements

This recipe is already perfectly suitable for most diets, and allergy friendly. It is vegan, vegetarian, egg free, nut free, dairy free, gluten free and soy free. Make sure to check the ingredient list of your vegetable stock and red Thai curry paste as these may or may not comply with your dietary needs.

Leftover sweet potato soup

Leftover sweet potato and coconut soup can be stored in an airtight container in the fridge for up to 5 days. Serve the leftovers cold, or reheat them in the microwave before serving.

You can also freeze the leftovers. Allow the soup to cool completely, and transfer it to a freezer safe container before freezing it for up to 6 months. Thaw frozen soup in the fridge overnight before reheating it.

Serving suggestions

This soup is best served either in small glasses as a starter or part of a buffet table, or as a light main course. If served as a main, you can serve it with crusty bread or topped with crunchy roasted chickpeas to make the soup more filling.

More creamy soups

• Roasted red pepper and sweet potato soup
• Carrot soup with ginger
• Apple and parsnip soup
• Slow cooker broccoli cheddar soup

Recipe

Thai curried sweet potato soup

This creamy soft Thai curried sweet potato and coconut soup combines Thai flavours, roasted sweet potatoes and creamy coconut milk in the best way possible. The result is a creamy smooth, thick soup completely without any dairy.

5 from 5 votes

Created by: Tonje

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Prep Time 5 mins

Cook Time 45 mins

Course Dinner, Soup

Cuisine International

Servings 4

Calories 532 kcal

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Ingredients

  

1x2x3x

• ▢ 900 g sweet potatoes
• ▢ 500 ml vegetable stock
• ▢ 400 ml coconut milk (1 can or tin)
• ▢ 3 tablespoon red thai curry paste
• ▢ 1 onion
• ▢ 2 garlic cloves
• ▢ 1+1 teaspoon olive oil
• ▢ salt and pepper, optionally to taste

Instructions

 

• Preheat your oven to 200 C / 180 C fan oven / 390 F.
• Peel the sweet potatoes and cube them in bite sized pieces. Add them to a baking tray, and drizzle 1 teaspoon olive oil on top. Move the cubes around using tongs or your hands, and make sure that each piece of sweet potato is coated completely.
• Roaste the sweet potatoes in the oven until they start to turn golden on the edges. They should also be soft enough to put a fork through them with little resistance. This takes 20-30 minutes, depending on the size of your potato chunks.
• When the potatoes are almost done roasting, you can start to prepare the soup. Heat 1 teaspoon olive oil in a large pot, and add finely chopped onion and garlic. Allow these to saute for a few minutes, until the onion is soft and translucent. Stir occasionally to prevent it from burning.
• Add curry paste to the pot, stir to combine it with the onions, and allow it to cook for a minute or two while stirring. This will help bring out the flavour for the rest of the soup.
• Add the coconut milk and vegetable stock, bring it to a boil and leave it to simmer for a few minutes. Add the roasted sweet potatoes, and leave the soup to simmer for another 5 minutes.
• Use an immersion blender or regular stand blender to blend the soup completely smooth.
• This soup will be very thick and creamy. You can make it thinner by adding some water or vegetable stock until it reaches your desired consistency.
• Lastly, add salt and pepper to taste before serving.

Notes

This soup is best served either in small glasses as a starter or part of a buffet table, or as a light main course. If served as a main, you can serve it with crusty bread or topped with crunchy roasted chickpeas to make the soup more filling.

Storing leftovers

Leftover sweet potato and coconut soup can be stored in an airtight container in the fridge for up to 5 days. Serve the leftovers cold, or reheat them in the microwave before serving.

You can also freeze the leftovers. Allow the soup to cool completely, and transfer it to a freezer safe container before freezing it for up to 6 months. Thaw frozen soup in the fridge overnight before reheating it.

Tips:

• You can boil or microwave the sweet potatoes if you don’t have time to roast them. Although roasted sweet potatoes makes the soup taste nicer, the other options are typically quicker and will still result in a creamy, delicious soup.

Nutrition

Calories: 532kcalCarbohydrates: 54gProtein: 6gFat: 35gSaturated Fat: 21gSodium: 639mgPotassium: 1018mgFiber: 8gSugar: 12gVitamin A: 33959IUVitamin C: 10mgCalcium: 110mgIron: 5mg

Keyword coconut milk, sweet potato soup, sweet potatoes, thai curry

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