Thai Sweet Potato and Leek Soup
Elevate your soup game with this creamy and comforting Thai Sweet Potato and Leek Soup, a delightful vegan recipe that’s rich in both flavor and nutrients. With sweet potatoes as the hearty base, this dish is infused with the subtle heat of red curry paste, the aromatic warmth of fresh ginger, and the creamy indulgence of coconut milk. Sautéed leeks add a delicate sweetness, perfectly complementing the vibrant spices. Quick and easy to make, this soup comes together in just 40 minutes, making it an ideal choice for weeknight dinners or cozy lunches. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness, and pair it with crusty bread or enjoy it solo. A fusion of Thai-inspired flavors and simple ingredients, this soup is satisfying, nourishing, and guaranteed to impress your taste buds. Perfect for lovers of healthy, plant-based comfort food!
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) sweet potatoes
- 2 medium leeks
- 3 cloves garlic
- 1 tablespoon (fresh, grated) ginger
- 2 tablespoons red curry paste
- 1 15 oz can coconut milk
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) cilantro
Instructions
Peel and dice the sweet potatoes into 1-inch cubes. Set aside.
Trim, clean, and slice the leeks into thin rounds, discarding the dark green tops.
In a large pot, heat the olive oil over medium heat. Add the leeks and sauté for about 5 minutes until softened but not browned.
Add the garlic and ginger to the pot and cook for another minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes to allow the flavors to bloom.
Add the diced sweet potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the sweet potatoes are fork-tender.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and carefully blend until smooth, then return to the pot.
Stir in the coconut milk and lime juice. Season with salt and black pepper to taste.
Warm the soup gently over low heat, ensuring it doesn’t boil, for about 5 minutes.
Serve hot, garnished with chopped cilantro. Optionally, serve with lime wedges or crusty bread on the side.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 44.7 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 703 mg | 15% | |
*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.
