Sweet Potato Coconut Milk Soup
Sweet Potato Coconut Milk Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 2 pounds sweet potatoes, peeled and diced into 1-inch cubes
- 4 cups vegetable broth
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon lime juice, freshly squeezed
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoons toasted coconut flakes
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5 to 7 minutes, until softened and translucent.
⏱️ 7 min
- 2
Stir in the minced garlic, grated fresh ginger, and red curry paste. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Add the diced sweet potatoes, vegetable broth, full-fat coconut milk, packed brown sugar, salt, and black pepper to the pot. Stir well to combine.
⏱️ 3 min
- 4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
⏱️ 20 min
- 5
Carefully remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until smooth. (If using a standard blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup, and hold the lid down with a kitchen towel.)
⏱️ 5 min
- 6
Stir in the freshly squeezed lime juice. Taste and adjust seasoning with additional salt, pepper, or brown sugar if desired.
⏱️ 2 min
- 7
Ladle the hot soup into bowls. Garnish with chopped fresh cilantro, red pepper flakes, and toasted coconut flakes, if using. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Coconut Milk Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 2 pounds sweet potatoes, peeled and diced into 1-inch cubes
- 4 cups vegetable broth
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon lime juice, freshly squeezed
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoons toasted coconut flakes
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5 to 7 minutes, until softened and translucent.
⏱️ 7 min - 2
Stir in the minced garlic, grated fresh ginger, and red curry paste. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Add the diced sweet potatoes, vegetable broth, full-fat coconut milk, packed brown sugar, salt, and black pepper to the pot. Stir well to combine.
⏱️ 3 min - 4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
⏱️ 20 min - 5
Carefully remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until smooth. (If using a standard blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup, and hold the lid down with a kitchen towel.)
⏱️ 5 min - 6
Stir in the freshly squeezed lime juice. Taste and adjust seasoning with additional salt, pepper, or brown sugar if desired.
⏱️ 2 min - 7
Ladle the hot soup into bowls. Garnish with chopped fresh cilantro, red pepper flakes, and toasted coconut flakes, if using. Serve immediately.
⏱️ 2 min