Thai Sweet Potato Soup

This Thai sweet potato soup with ginger, curry, Sriracha, onion, and coconut milk is a delicious vegetarian dish that can be served as a side or main meal.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 265 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 cup coconut milk
• 1 cup diced onion
• 3 cups vegetable broth
• 2 teaspoons grated fresh ginger
• 2 tablespoons red curry paste
• kosher salt and freshly ground black pepper to taste
• 2 tablespoons Sriracha sauce
• 1 teaspoon grated fresh garlic
• 4 cups peeled and diced sweet potatoes
• 2 cups peeled and diced carrots

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; sauté until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.

Step 2

Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and purée with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.