This soup is luscious and smooth, spicy and flavorful. It 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
- 1 1/2 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.