Thai curried sweet potato soup

Sweet potato soup in white bowls on a marble table.

4.84 from 6 votes

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.

Prep Time5

Cook Time45

Course: Dinner, Soup

Cuisine: International

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

Servings:

Calories: 532kcal

Author: Tonje

Cost: Cheap

Ingredients

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