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Sweet Potato Curry Soup

Sweet Potato Curry Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh grated ginger
  • 3 tbsp red curry paste
  • 2 lbs sweet potatoes, peeled and cubed
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 1 tbsp lime juice
  • Salt, to taste

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion, garlic, and ginger until soft, about 5 minutes.
  2. Stir in the curry paste and cook for 30 seconds. Add the sweet potatoes, coconut milk, and broth. Bring to a boil, then lower the heat, cover, and simmer for 18 to 20 minutes until the sweet potatoes are tender.
  3. Remove from heat, cool briefly, then purée with an immersion blender until silky smooth. Stir in the lime juice and salt to taste.
  4. Ladle into bowls and top with cilantro, sliced chili, and a drizzle of coconut cream. Serve hot.

Notes

For a chunkier texture, blend only half the soup and stir the reserved soft sweet potato pieces back in. Leftovers thicken in the fridge; thin them with a splash of broth when reheating.