Spicy Sweet Potato and Coconut Soup
Immerse yourself in the bold and comforting flavors of Spicy Sweet Potato and Coconut Soup, a velvety blend perfect for cozy evenings or meal prep. This vibrant recipe combines the natural sweetness of tender sweet potatoes with the aromatic warmth of red curry paste, fresh ginger, and creamy coconut milk, creating a luxurious, dairy-free soup that’s irresistibly smooth. A hint of fresh lime juice and a touch of red chili flakes balance the richness with a zesty kick, while garlic and onion deepen the layers of flavor. Ready in under an hour, this one-pot wonder is ideal for busy nights and can be served with crusty bread or warm naan for a complete and satisfying meal. Garnish with fresh cilantro for a burst of freshness and elevate your dining experience! Perfect for vegan, gluten-free, and plant-based diets, this dish delivers big on flavor with minimal effort.
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Recipe Information
Ingredients
- 2 medium (about 500g) sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 4 cups vegetable stock
- 1 can (400ml) coconut milk
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons red chili flakes
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 1 loaf or pieces (optional, for serving) crusty bread or naan
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pot and cook for another 1 minute, stirring constantly to prevent burning.
Stir in the red curry paste and cook for 1-2 minutes to release its flavors, stirring frequently.
Add the cubed sweet potatoes to the pot and stir to coat them in the curry paste mixture.
Pour in the vegetable stock, ensuring the sweet potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the coconut milk, lime juice, salt, black pepper, and red chili flakes. Taste and adjust the seasoning as needed.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Serve the soup hot, garnished with fresh cilantro if desired, and pair with crusty bread or naan for dipping.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6124 mg | 266% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 94.6 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2502 mg | 53% | |
*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.
