I had a huge sweet potato crop in the garden this fall and I have been loving cooking with sweet potatoes all winter long. Soup season is just about over for me, so you should try this Thai sweet potato soup before spring weather sweeps us off our feet!
I almost always pair sweet potato with a spicy flavor. Sweet and spicy are a perfect match and there are lots of ways to do it with sweet potatoes. Usually I go with chipotle to add heat, but the red curry paste in this soup did a wonderful job as well.
Fish sauce and/or soy sauce adds umami to the soup, right at the end so the flavor is nuance and not well incorporated. Fish sauce is not vegan or vegetarian, but has a funky flavor that is very common in Thai cuisine. Soy sauce will do for my vegan and vegetarian friends because it still packs an umami punch.
Tips and Tricks for the Thai Sweet Potato Soup recipe:
- Don’t have a scale? 1 ½ lbs sweet potato is equal to about 3 medium, or 5 cups cut to ½ inch cubes.
- Freeze extra coconut milk in silicon muffin tins, then transfer to a zip top bag.
- Add Protein: Substitute one medium sweet potato for white beans or silken tofu to add more protein.
- The red curry paste gets toasted in the skillet with the aromatics at the beginning and it’s flavor is brightens and emboldens. Don’t skip this step.
- Want it spicier? Add more red curry paste, or garnish with hot sauce such as sriracha.
Thai Sweet Potato Soup
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4-5
Ingredients
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 TBS olive oil
- 3 garlic cloves, minced
- ½ inch ginger, minced
- ¼ tsp salt
- 2 tsp red curry paste
- 2 cups vegetable broth
- 1 cup water
- 1 ½ lbs sweet potato, diced (about 3 medium)
- 1 tsp reduced sodium tamari or soy sauce
- ½ tsp fish sauce (or more soy sauce to keep it vegan)
- ¾ cup full fat coconut milk (about ½ a 15 oz can)
- Cilantro and lime wedge for serving
Instructions
- Saute the onion and celery in olive oil until tender and translucent, about 10 minutes. Mix in the garlic, ginger and red curry paste, stirring to coat. Saute for 1 minute.
- Add the vegetable broth, water and sweet potato. Bring to a boil and simmer for 20 minutes, or until the sweet potato is cooked through and fall apart tender.
- Transfer the soup to a blender with the fish sauce or soy sauce and coconut milk. Process until smooth.
- Serve with minced cilantro and lime wedges.
Recipe inspired by my Thai Butternut Squash Soup recipe.
