Curried Coconut Sweet Potato Soup
This Curried Coconut Sweet Potato Soup is luxuriously rich and creamy. The flavors from the yellow Thai curry paste add so much depth as well as a hint of spice. Plus, the thickness of the soup makes it perfect for dunking a big piece of bread in it.
Equipment
- Dutch Oven
- Immersion Blender or regular high-speed blender
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 1 small yellow onion diced
- 2 large shallots sliced
- 2 lbs (907 g) sweet potatoes peeled and cut into ½-inch (1.25 cm) cubes
- ⅓ cup (84 g) Thai yellow curry paste packed, we use Mae Ploy
- 1 tbsp fresh minced ginger
- 3 cloves garlic minced
- 4 cups (1 litre) low-sodium chicken broth
- 1 tsp fine sea salt plus more to taste
- ½ tsp ground black pepper
- 1 13.6-oz (403 ml) can full-fat coconut milk shaken
Optional Toppings
- Coconut milk
- Fried Thai basil leaves
Instructions
- Heat the oil and melt the butter in a large Dutch oven over medium heat. Add the onions and shallots and sauté until softened and lightly golden.
- Add the sweet potatoes along with the Thai curry paste and stir, being sure to break up the paste. Cook and stir occasionally for 5 minutes.
- Toss in the ginger and garlic and stir it around for about a minute until fragrant.
- Stir in the chicken broth, salt, and pepper then let it come to a simmer. Continue simmering for 20 minutes or until the sweet potatoes are fully tender when poked with a fork.
- Turn off the heat and let the bubbles subside. Use an immersion blender to blend the soup in short bursts until smooth. You can also let it cool down some and blend it in batches with a high-speed blender.
- Pour in the coconut milk and stir to combine. Add more salt if needed then serve with a swirl of coconut milk and fried Thai basil leaves (optional).
Notes
- If you want to make the fried Thai basil leaves, pour enough olive oil to cover the bottom of a pan and place it over medium-high heat. Test the oil by flicking some water in it. If it sizzles, you can add your basil leaves spreading them out in the pan (be careful, the oil will pop). Let it crisp up for about 20-30 seconds then use a slotted spoon to fish them out and place them on a plate lined with paper towels.
Nutrition
Serving: 1 bowl | Calories: 373kcal | Carbohydrates: 39g | Protein: 8g | Fat: 22g | Sodium: 529mg | Fiber: 6g | Sugar: 9g
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