Thai Curry Sweet Potato Soup

Thai Curry Sweet Potato Soup

Making this Thai Curry Sweet Potato Soup is quick and easy. I spotted white sweet potatoes at the Richmond Country Farms and wanted to do something different with them. I added some ginger and onion into the recipe. These are warming spices and perfect for the transition into the colder winter weather.

This soup will take you 30 minutes in the kitchen. The recipe combination of creamy coconut milk with a mild Thai curry flavour. I used a green curry paste I found from T&T Supermarket, an Asian supermarket. Feel free to switch this up and use a different curry paste (red or yellow). Be sure to check the label as some of the curry pastes may contain hidden ingredients such as monosodium glutamate (MSG).

What’s in a sweet potato?

Sweet potatoes and other root vegetables are currently in season. They provide our bodies with the building we need for the colder weather.

These root vegetables are packed with copper and zinc, anti-oxidants for the body. Sweet potatoes have been found to help regulate blood sugar levels. However, be sure to not overindulge on them, as some varieties can contain a high amount of fructose.

The orange variety, which unfortunately I didn’t find at the farm market on the day of, contains a high amount of beta-carotene, an antioxidant. The body converts beta-carotene, the red-orange pigment, into vitamin A. Vitamin A is an essential micronutrient in our bone, eye, and immune health.

If you’re trying this recipe out, let me know what you think! Connect with me on Instagram and Facebook. Enjoy!


Thai Curry Sweet Potato Soup

  • 5 cups sweet potato, peeled and cut into one-inch pieces
  • 1 onion, diced
  • 1 tbsp fresh ginger, minced
  • 2 cloves fresh, local garlic, minced
  • 1 tbsp green curry paste
  • 1 tbsp coconut oil
  • 1 can coconut milk (400 ml)
  • 3-4 cups chicken broth, vegetable broth, or water
  • cilantro, for garnish
  1. Heat soup pot on medium high heat on stove. 

  2. Add coconut oil into the soup pot once heated. 

  3. Add onion, ginger, and garlic and sauté until it is fragrant. 

  4. Stir in the green curry paste. 

  5. Add the sweet potato and sauté 2-3 minutes. 

  6. Add in the coconut milk and water and stir. 

  7. Reduce to medium heat for about 20-25 minutes until you can poke a toothpick or fork through the sweet potatoes. 

  8. Transfer ingredients to blender or use a hand blender to puree the ingredients. 

  9. Add water or more broth to get your desired consistency and spice level. 

  10. Top with cilantro and enjoy! 


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