This is a Thai-inspired recipe for a delicious sweet potato coconut curry soup that is warm, delicious, and the perfect meal on a cold night. It’s sweet, savory, spicy and all the things you want a soup to be! Serve the soup with a nice salad and some crusty french bread.
Serves: 4 (can be doubled)
Cooking time: 45 minutes
Ingredients:
2 Tbsp coconut oil (or olive oil)
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 Tbsp ginger, minced
1 Tbsp Thai red curry paste
1 Tbsp fish sauce
2 tsp cumin
2 tsp sugar
1 3/4 lb sweet potatoes, peeled and cut into 1 1/2″ pieces
4 cups chicken broth
1 can unsweetened coconut milk
juice of 1/2 a lime
salt & pepper to taste
cilantro and coconut flakes for garnish
Heat the oil in a large saucepan over medium heat. Add the onion and bell pepper, and sauté until soft and the onions are translucent, but not brown, about 6-7 minutes. Add the ginger and garlic and cook an additional minute until fragrant. Add the Thai curry paste, the fish sauce, cumin and sugar and cook another 2-3 minutes. Add the sweet potatoes and chicken broth. Bring to a boil, then lower the heat and cook at a slow simmer until the potatoes are tender, about 25 minutes. Remove from heat, and stir in the coconut milk and lime juice. When slightly cool, purée the soup in a blender in batches until smooth. Return to the pot, taste and add salt and pepper to taste.
Reheat the soup over low heat until hot. To serve, ladle the soup into bowls and garnish with the coconut flakes and cilantro, then serve your delicious sweet potato coconut curry soup!
Bon appétit!
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