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Thai sweet potato soup in a black bowl.
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5 from 10 votes

Thai Sweet Potato Soup

Thai sweet potato soup made with red curry paste and coconut milk for a deliciously spicy and creamy soup. A perfect appetizer or main course.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Gluten-Free, Soup
Cuisine: Vegan
Diet: Vegan
Servings: 6
Calories: 357kcal

Ingredients

  • 2 Tbsp Sesame Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 2 Cloves Garlic Crushed
  • 1 Tbsp Fresh Ginger Minced or Finely Chopped
  • 1 Tbsp Thai Red Curry Paste
  • 6 cups Sweet Potatoes (900g) Peeled and Chopped*
  • 4 Large Carrots (400g) Peeled and Chopped
  • 4 cups Vegetable Stock (960ml) or Vegetable Broth
  • 1 Tbsp Soy Sauce
  • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
  • 1 Tbsp Coconut Sugar
  • ¼ tsp Sea Salt or To Taste
  • ¼ tsp Ground Black Pepper or To Taste

Instructions

  • Add sesame oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
  • Add crushed garlic, minced ginger and red curry paste and sauté for a minute to lightly toast the spices.
  • Add sweet potato and carrots and toss with the onions and spices.
  • Add vegetable stock, soy sauce and coconut milk and stir together. Bring to a boil and then reduce the heat, cover the pot and leave it to simmer (checking regularly and stirring) until the veggies are soft and cooked (about 30 minutes).
  • Turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then allow the soup to cool for a few minutes before transferring it in stages to your blender jug and blend it. When it's all blended move it back to the pot.
  • Stir in coconut sugar and then add salt and pepper to taste.
  • Serve topped with a swirl of coconut milk, fresh cilantro and a sprinkle of red pepper flakes and black sesame seeds. Some toasted bread on the side for dipping is also a wonderful idea.

Notes

  1. Sesame oil - can be replaced with a different oil if you prefer.
  2. Thai red curry paste - check the label for vegan friendliness as some brands are not vegan.
  3. Sweet potatoes - the best sweet potatoes to use are the ones that have the orange flesh inside. They usually have a reddish or orange peel.
  4. Coconut milk - should be canned, full fat and unsweetened. You can also use canned coconut cream (unsweetened) for an even richer soup.
  5. Coconut sugar - this balances the spicy flavors perfectly. You can also use brown sugar.
  6. Immersion blender. It's ideal to use an immersion blender (handheld blender) to blend your soup as you can blend it directly in the pot. This is the most handy tool for making soups ever and I highly recommend getting one if you don't already have one.
  7. Soup consistency. This makes a fairly thick, ultra creamy soup. If you want a thinner soup simply add in more vegetable stock/broth while cooking.
  8. Seasonings. If your soup tastes AT ALL bland then simply add more salt and black pepper in at the end. This is the simple fix for any bland tasting food. Vegetable stocks/broths have differing levels of salt added, and if you're using a low sodium option it could make your soup taste quite bland. This is easily fixed by generously adding salt and pepper.
  9. Storing and Freezing: Keep your leftover Thai sweet potato soup in a covered container in the fridge where it will stay good for 4-5 days. Reheat in the microwave or on the stove. If it's a little thick, just add in some vegetable stock or water when reheating. It's freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave or on the stovetop.
  10. This recipe was first published in July 2016. It has been updated with new photos and an improved recipe. 

Nutrition

Serving: 1Serve | Calories: 357kcal | Carbohydrates: 42g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1013mg | Potassium: 819mg | Fiber: 7g | Sugar: 14g | Vitamin A: 27616IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg