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–+ servings
Sweet potato coconut soup with fresh cilantro.

Easy Creamy Sweet Potato Coconut Soup

This Sweet Potato Coconut Soup is a warm, comforting dish that's perfect for any occasion. With a hint of spice from the jalapeno and a rich, creamy texture from the coconut milk, it's both delicious and easy to make. Ideal for a quick weeknight meal, this soup is sure to become a family favorite.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 1 medium yellow onion, diced
  • 1 jalapeno chili pepper, sliced (see note 1)
  • 3 cups sweet potatoes, diced (about 3 small/medium)
  • 1 tablespoon Thai red curry paste
  • 3 cups vegetable broth, see note 2
  • 1 can, 14 oz full-fat coconut milk (see note 3)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Garnish:

Garnishes:

Instructions

Prepare the Base:

  • In a heavy-bottomed saucepan, warm 2 tablespoons of olive oil over medium heat.
  • Add the diced onion and sliced jalapeno chili pepper. Sweat for about 5 minutes, until soft and translucent.

Add Sweet Potatoes and Curry Paste:

  • Stir in the diced sweet potatoes, mixing well with the onion and chili. Add 1 tablespoon of Thai red curry paste, stirring until well combined.

Simmer the Soup:

  • Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the sweet potatoes are tender, about 15-20 minutes.

Blend the Soup:

  • Carefully transfer the sweet potatoes and broth to a blender. Blend until smooth, working in batches if necessary.
  • Return the blended soup to the saucepan and stir in the coconut milk. Season with salt and pepper to taste.

Serve:

  • Ladle the soup into bowls and garnish with chopped cilantro, a drizzle of olive oil, and a sprinkle of chili flakes.

Notes

  • Adjusting Spice Level: Leave the seeds in the jalapeno for a spicier soup or add another chili pepper. For less heat, remove the seeds.
  • Vegetable Broth Shortcut: Use a vegetable bouillon cube dissolved in boiling water for a quick and easy broth.
  • Coconut Milk Consistency: Whisk it in a measuring jug before adding the coconut milk until smooth. Add gradually to achieve your desired consistency. Save a few tablespoons for drizzling on top.
  • Freezing Instructions: Cool the soup completely before transferring it to ziplock bags or freezer-safe containers. Freeze for up to 3 months for a quick and easy meal.

Nutrition

Calories: 447kcal | Carbohydrates: 102g | Protein: 7g | Fat: 1g | Sodium: 800mg | Potassium: 1550mg | Fiber: 14g | Sugar: 29g | Vitamin A: 6050IU | Vitamin C: 39.1mg | Calcium: 166mg | Iron: 3.1mg
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