Red Curry Sweet Potato Soup
Warm up your soul with the vibrant and creamy Red Curry Sweet Potato Soup, a perfect blend of Thai-inspired flavors and wholesome ingredients. Featuring tender sweet potatoes simmered in a fragrant base of red curry paste, fresh ginger, and garlic, this soup is elevated with rich coconut milk and a splash of zesty lime juice. Its velvety texture is effortlessly achieved using an immersion blender, while garnishes of fresh cilantro and crunchy toasted peanuts provide the perfect balance of freshness and crunch. Ready in just 40 minutes, this comforting vegan soup is easy to make and ideal for a cozy dinner or meal prep. Whether you're looking for a nutritious, dairy-free recipe or simply want a warming bowl of flavor-packed goodness, this Red Curry Sweet Potato Soup is sure to impress.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 3 (minced) garlic cloves
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons red curry paste
- 2 large (peeled and cubed) sweet potatoes
- 4 cups vegetable broth
- 1 can (13.5-ounce) coconut milk
- 1 tablespoon (freshly squeezed) lime juice
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 2 tablespoons (chopped, for garnish) toasted peanuts
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste and stir, cooking for 1 minute to bloom the spices.
Add the cubed sweet potatoes to the pot and stir to coat them in the curry mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
Remove the pot from heat and blend the soup using an immersion blender until smooth. Alternatively, work in batches to blend the soup in a regular blender, then return it to the pot.
Stir in the coconut milk, lime juice, salt, and black pepper. Adjust seasoning to taste.
Heat the soup gently over low heat until warmed through, without boiling.
Serve hot, garnished with fresh cilantro and toasted peanuts for added texture and flavor.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5469 mg | 238% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 64.3 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
