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–+ servings
Amanda Patel

Easy Thai Coconut Sweet Potato Soup

A creamy, comforting one-pot vegan soup with Thai flavors, this recipe combines sweet potatoes, red curry, coconut milk, and lime for a vibrant and nourishing meal that comes together in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai, Vegan
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp neutral oil (coconut or avocado)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Thai red curry paste (vegan/GF)
  • 2 lbs sweet potatoes, peeled and cubed
  • 1 can (14 oz) full-fat coconut milk
  • 3 cups low-sodium vegetable broth
  • 0.75–1 tsp kosher salt, plus more to taste
  • 1 tsp soy sauce or ½ tsp white miso (optional)
  • 1–2 limes, juiced
  • to taste black pepper
  • as desired garnish: cilantro, scallions, toasted coconut, chili oil

Equipment

  • 4–5 quart pot
  • blender
  • ladle
  • knife and cutting board
  • microplane (optional) for lime zest or ginger

Method
 

  1. Heat oil in a large pot over medium. Add diced onion and a pinch of salt; cook for 3–4 minutes until translucent.
  2. Add garlic, ginger, and red curry paste. Stir for 30–60 seconds until fragrant.
  3. Add sweet potato cubes and stir to coat in the curry mixture.
  4. Pour in coconut milk and vegetable broth. Stir and bring to a gentle simmer.
  5. Simmer for 15–18 minutes until sweet potatoes are tender but not mushy.
  6. Carefully blend soup until smooth. Add more broth to thin if needed.
  7. Stir in salt, soy sauce or miso (if using), and lime juice. Adjust seasoning to taste.
  8. Serve hot, garnished with cilantro, scallions, chili oil, or toasted coconut.

Nutrition

Calories: 310kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 510mgPotassium: 620mgFiber: 5gSugar: 8gVitamin A: 19000IUVitamin C: 14mgCalcium: 60mgIron: 2.2mg

Notes

For extra protein, stir in chickpeas or tofu at the end. Add fresh lime after reheating to revive flavors. Adjust curry paste for spice level and blend thoroughly for a silky texture. Pairs well with flatbread or a crisp slaw.

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