A creamy and spicy sweet potato soup seasoned with Thai red curry paste and lime. For additional depth and texture, top with a squeeze of lime and some sweet and spicy pepitas.
*See Kitchen Notes for links, more information and substitutions.
- 1 Tbsp. olive oil
- ½ large onion chopped
- ~1.5 pounds sweet potatoes peeled and cut into small cubes
- 1 large carrot peeled and cut into small cubes
- 1 Tbsp. grated ginger*
- 2 Tbsp. Thai red curry paste or to taste
- 4-5 cups vegetable broth*
- Juice from 1 lime + lime wedges for individual servings
- 1 can coconut milk
- Sweet and spicy pepitas* (Link in Kitchen Notes)
- Sriracha or other hot sauce
- wedges of lime
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Heat the olive oil in a large soup pot. When hot add the onion and reduce heat to medium low and sauté until onions are translucent.
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Add cubes of potatoes and carrots, grated ginger and red curry paste.
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Stir to coat vegetables with the ginger and paste.
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Add the vegetable broth. If it doesn’t cover the vegetable add a little more.
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Bring to a boil, reduce to a simmer, cover and simmer 20 minutes until potatoes are tender.
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Using an immersion blender (or regular blender*), purée the soup. If it is too thick, add ½ cup water/broth and the lime juice.
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Stir in the coconut milk. Add more broth or water only if the soup is too thick for your liking.
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If possible, let the soup rest for at least 2 hours before serving.
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To serve, scoop hot soup into soup bowls and top with a sprinkling of sweet & spicy pumpkin seeds* and juice from a wedge of lime.
Grated Ginger - Grating ginger can be a real pain, but if you peel it, cut it into 3-4 inch lengths then freeze, it grates quite nicely. When you need grated ginger, pull out a frozen length and grate what you need. No dealing with the strings you get with fresh ginger.
Link to Sweet and Spicy Pepitas
Vegetable Broth - Use homemade if you have it or you can heat 4 cups water with 2 generous teaspoons of a vegetable stock bouillon (e.g., Better than Bouillon).
Blending the soup - If you don't have an immersion blender, you can use a regular blender, but you will need to blend in batches.
Toppings - The pepitas and the lime are a must. However, the Sriracha is for those who want it a little spicier. You could also top with garlic croutons, toasted coconut, or crispy egg noodles. Makes a nice soup for a soup and sandwich lunch.