Thai Spiced Sweet Potato Soup

Highlighting the fusion of Thai flavours with Thai Spiced sweet potatoes Soup.

As the air crisps up, there’s an undeniable yearning for warmth and comfort, and nothing quite matches the allure of a steaming bowl of soup. Enter the Thai Spiced sweet potato and coconut soup—a treasure trove of Thai-inspired flavours that’s bound to tantalise your taste buds. Thai cuisine boasts aromatic and intense tastes, and this soup is no exception.

This fragrant concoction of Thai sweet potato and coconut is a spicy, flavourful delight, offering the ultimate comfort on chilly days. With just a handful of ingredients, it’s a perfect remedy for cold weather. Moreover, it’s a nourishing vegan and gluten-free option that promises both indulgence and wholesomeness.

What sets this soup apart is its unique Thai essence, yet its preparation is easily achievable in any kitchen. Thanks to a selection of widely accessible ingredients, you can bring the pure essence of Thai flavors to your table without hassle. Get ready for a comforting, exotic, and utterly satisfying experience in a single bowl!

What you’ll need for Thai Spiced Sweet Potato Soup

• Sweet Potatoes: For around 700g, aim for 5 cups of diced sweet potatoes (approximately 2 medium-sized ones). Roasting these sweet potatoes elevates their taste, giving them a crispy, caramelised edge while keeping a soft, smooth centre.
• Vegetable Stock: The soup’s foundation relies on reduced-sodium or unsalted vegetable stock. If preferred, you can swap this with broth.
• Garlic Cloves: When roasted, garlic retains its garlic taste but acquires a sweeter profile due to slight caramelisation in the oven. Roasted garlic offers a milder flavour compared to raw garlic.
• Fresh Ginger: Incorporating fresh ginger adds a refreshing element to the recipe, ensuring a balanced blend of flavours.
• Coconut Milk: Opt for full-fat coconut milk available in cans or tetra packs for its creamy texture and vegan suitability.
• Thai Red Curry Paste: Whether store-bought or homemade, this paste injects an intense and spicy flavour into the soup.
• Lemon Grass: Using fresh lemongrass makes a significant difference to the soup’s aroma and taste. If possible, opt for fresh lemongrass.
• Soy Sauce: Adding soy sauce introduces salty notes to the soup, creating a delightful contrast with the natural sweetness of sweet potatoes.

By using these ingredients, you’ll create a delicious and aromatic Thai spiced sweet potato soup that’s both flavoursome and nourishing.

Step By Step Making of Thai Spices Sweet Potato Soup

1. Preheat the oven: Set the oven to 210°C.
2. Prepare the Sweet Potatoes:
   • Peel the sweet potatoes and cut them into 1/2-inch cubes.
   • In a bowl, combine the sweet potatoes with oil, salt, and paprika. Toss them together using your hands until evenly coated.
   • Place the seasoned sweet potatoes on a large baking sheet, ensuring they are in a single layer. Add whole cloves of garlic onto the sheet.
   • Roast the sweet potatoes in the preheated oven for about 30-35 minutes. Remember to stir them halfway through the cooking time to ensure even cooking on all sides.

Prepare the Coconut Milk Base:

• In a large pan, pour in 100 ml of coconut milk. Cook and reduce the coconut milk until it thickens, and you notice the oil starting to separate. (Note: If the oil doesn’t separate, it’s okay; proceed to the next step.)

Add Flavourings:

• Stir in the curry paste and cook for 2-3 minutes until it becomes aromatic.
• Introduce the ginger, red chilli (if using), and lemon grass. Sauté for about 30 seconds.
• Pour in the vegetable stock and bring the mixture to a boil.

Combine Roasted Potatoes:

• Lower the heat and add the previously roasted sweet potatoes and the remaining coconut cream (set aside some for garnish) into the pan. Let it simmer for 5-6 minutes.
• Remove the lemongrass and allow the mixture to cool slightly.

Blend the Soup and Adjust the Seasoning

• Use a high-speed blender to puree the mixture until smooth. Transfer it back into the same pan.
• Add soy sauce to the blended soup and mix thoroughly.
• Taste the soup and adjust the seasoning if necessary. If the soup is too thick, consider adding more vegetable stock to reach your desired consistency.

Garnish and Serve:

• Garnish the soup with your preferred toppings.
• Serve the soup hot and enjoy!

Helpful Tips and Tricks to Make Thai Spice Sweet Potato Soup

• Adjust Red Curry Paste to Your Taste:
  • I prefer using 2 tablespoons of red curry paste in this recipe, but if you prefer less heat, start with 1 tablespoon. Remember, spicy flavors tend to intensify over time, so reheating the soup may increase its spiciness.
• Check for Vegan Red Curry Paste:
  • Ensure the Thai red curry paste you purchase is vegan-friendly, as some store-bought varieties might contain added fish sauce.
• Gradually Add Thai Red Curry Paste:
  • The heat level of Thai curry paste can vary significantly. Add a tablespoon at a time until the soup reaches your desired level of spiciness.
• Avoid Overcrowding the Baking Sheet:
  • To achieve crispy roasted sweet potatoes, ensure they are spread out on the baking sheet without crowding. If they’re too close together, they might steam instead of roast. It’s better to use two baking sheets if you have a large batch.

Looking for More Soup Recipes?? Here are few of my favourites

1. Vegan Spinach Soup with Rosemary
2. Easy Lasagna Soup with Spinach
3. Spiced Cauliflower and Turmeric Soup

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Thai Spiced Sweet Potato Soup

Serves: 4 Prep Time: 10Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 700 grams sweet potatoes 
• 4 cloves garlic
• 2 tbsp groundnut oil 
• 500 ml coconut milk tin
• 2 tbsp Thai red curry paste
• 1 lemon grass
• 1 tbsp ginger, chopped
• 1 red chilli, chopped (optional)\
• 400ml vegetable stock
• 2 tsp soy sauce
• Salt and pepper to taste

For Garnish

• Sweet potato croutons 
• 1 tbsp roasted peanuts
• 1/2 tsp chilli flakes
• 1 tbsp coconut cream
• Coriander leaves

method

1. Preheat Oven and Prepare Sweet Potatoes:

   • Preheat the oven to 210°C.
   • In a bowl, toss the sweet potato cubes with oil, salt, and paprika until evenly coated. Spread them in a single layer on a large baking sheet, leaving space between cubes. Add whole cloves of garlic.
   • Roast for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

2. Prepare Coconut Milk Base:

   • In a large pan, heat 100 ml of coconut milk until thickened. If oil starts separating, it's ready. If not, proceed to the next step.

3. Add Aromatics and Stock:

   • Stir in Thai red curry paste and cook for 2-3 minutes until aromatic. Add grated ginger, chopped red chilli (if using), and bruised lemongrass. Sauté for 30 seconds, then pour in vegetable stock. Bring to a boil.

4. Combine Roasted Potatoes:

   • Reduce heat and add the roasted sweet potatoes along with the remaining coconut cream (reserving some for garnish) to the pan. Simmer for 5-6 minutes. Remove the lemongrass and allow the mixture to cool slightly.

5. Blend and Season:

   • Using a high-speed blender, blend the mixture until smooth. Return it to the pan and add soy sauce. Adjust seasoning as needed. Add more stock if the soup is too thick.

6. Garnish and Serve:

   • Garnish with your choice of toppings (e.g., chopped coriander, sliced red chilli, lime wedges).
   • Serve the Spicy Thai Roasted Sweet Potato and Coconut Soup hot. Enjoy!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!