Red Curry Sweet Potato Soup
Creamy, aromatic Thai-inspired soup with caramelized onions, fragrant curry paste, and silky coconut cream. The sweet potato provides natural sweetness balanced by spicy red curry and warming ginger. Serve as a comforting weeknight dinner or impressive starter for entertaining. This version builds depth through blooming curry paste in oil before adding stock, creating a more developed flavor base than simple dump-and-blend approaches.
Ingredients
- 1 tablespoon oil
- 1 brown onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 1 tablespoon red curry paste
- 2 ¼ lb sweet potato, peeled and chopped
- 4 cups chicken stock
- 1 cup coconut cream
- coriander leaves, fresh(optional)
Instructions
- 1
Heat oil in saucepan over high heat.
- 2
Add chopped onion and minced garlic, cook until softened.
- 3
Stir in grated ginger and red curry paste, cook until fragrant.
- 4
Add chopped sweet potato and chicken stock, simmer until potato is tender.
- 5
Pour in coconut cream and return to simmer.
- 6
Blend until smooth using hand blender or transfer to food processor, then return to pot if needed.
- 7
Divide into bowls and top with coriander leaves.
Tips
Bloom curry paste in hot oil for 1-2 minutes before adding stock to deepen flavors and reduce raw paste taste.
For thicker soup, use less stock or reserve some chunks before blending. For thinner consistency, add stock gradually after blending.
Toast cumin seeds or add crispy shallots on top for textural contrast and extra depth.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months.
Prepare through step 4, cool, and refrigerate overnight. Reheat gently before blending.
Ladle into bowls, drizzle with extra coconut cream, top with coriander and lime wedge.
Common Mistakes
Skip blooming curry paste to avoid one-note flat flavor
Don't over-blend to avoid gluey texture; pulse until mostly smooth with slight texture
Add stock gradually to avoid soup that's too thin
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this dairy-free?
Yes. Use coconut cream as stated (already dairy-free) and swap chicken stock for vegetable stock. Ensure curry paste contains no fish sauce if strict vegan.
What if I don't have a hand blender?
Transfer cooled soup to food processor in batches, blend until smooth, then return to pot to reheat. Immersion blenders work best for single-pot cooking.
How long does this keep refrigerated?
Store in sealed containers up to 4 days. Reheat gently on stovetop. Freezes for 3 months; thaw overnight in fridge before reheating.