My wonderfully talented and beautiful mother made this soup for me a couple of years ago. It was love at first taste. This soup is luscious and smooth, spicy and flavorful. At the time I hadn’t gotten on the sweet potato train yet (I know, I know, I’m fully there now, don’t worry), but even then I thought this soup was magical.
The best part is, it’s really simple to make. At home I always made it with red curry paste, but I got a craving for it a few weeks ago here in Cape Town and didn’t have it on hand, and curry powder was a great substitute. I think the texture is part of what makes this soup so great, so make sure you thoroughly puree it!
This soup is also super inclusive: you can have it if you’re vegetarian or vegan, paleo, doing a Whole30, gluten free, lactose intolerant… the list goes on. It’s a great comfort food for everyone!
- 1 tbsp olive oil
- 1 onion, chopped
- 1 2 inch piece of ginger, peeled and thinly sliced or shredded
- 1 tbsp red curry paste
- 1½ lbs (usually 3-4) sweet potatoes, peeled and cubed
- 3 cups chicken or vegetable broth
- 1 15 oz can coconut milk
- 3 tbsp lemon juice
- 1 tsp salt
- Cilantro or parsley, for serving (optional)
- In a large stock pot over medium heat, heat olive oil. Add onion and ginger and cook until onions are soft. Add red curry paste and cook for an additional minute.
- Add sweet potatoes and broth and bring to a boil. Boil for 10-15 minutes, or until sweet potatoes fork tender. Using an immersion blender, puree the soup until completely smooth. If you don’t have an immersion blender, you can blend it in a standing blender in batches.
- Stir in coconut milk, lemon juice, and salt. Bring to a simmer and cook for an additional 5-10 minutes.
- Garnish with fresh cilantro or parsley, if desired.