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Red Curry Sweet Potato Soup

18 INGREDIENTS • 9 STEPS • 45MINS

Red Curry Sweet Potato Soup

Recipe

5.0

1 rating
Editor's Choice
Editor's Choice
This soup is a blend of Southern and Thai cuisine. The fresh seasonal sweet potatoes give this soup maximum flavor and the warm cinnamon spices complement the heat from the red curry perfectly.
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This soup is a blend of Southern and Thai cuisine. The fresh seasonal sweet potatoes give this soup maximum flavor and the warm cinnamon spices complement the heat from the red curry perfectly.
author_avatar
Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.

45MINS

Total Time

$3.18

Cost Per Serving

Ingredients

Servings
4
us / metric
Grapeseed Oil
1 Tbsp
Grapeseed Oil
or Mild Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Onion
1
Medium Onion, chopped
Sweet Potato
4
Large Sweet Potatoes, peeled, chopped
Garlic
3 cloves
Garlic, minced
Dried Thyme
1 tsp
Dried Thyme
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Bay Leaf
1
Bay Leaf
Unsalted Chicken Stock
1.9 L
Unsalted Chicken Stock
Thai Red Curry Paste
115 g
Thai Red Curry Paste
Salt
1 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Granulated Sugar
1 Tbsp
Granulated Sugar
Lemon
1
Lemon, juiced
Heavy Cream
80 mL
Heavy Cream
Chopped Roasted Peanuts
75 g
Chopped Roasted Peanuts
for garnish
optional
Fresh Cilantro
12 sprigs
Fresh Cilantro
for garnish
optional

Nutrition Per Serving

VIEW ALL
Calories
465
Fat
25.7 g
Protein
15.8 g
Carbs
44.7 g
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author_avatar
Meiko and the Dish
Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.

Cooking Instructions

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step 1
In a large pot over medium heat, heat Grapeseed Oil (1 Tbsp) and Unsalted Butter (2 Tbsp). Add Onion (1) cook for 3 minutes.
step 2
Add the Garlic (3 cloves) and cook for 10 seconds. Stir in Sweet Potatoes (4) and cook for 3 minutes.
step 2 Add the Garlic (3 cloves) and cook for 10 seconds. Stir in Sweet Potatoes (4) and cook for 3 minutes.
step 3
Add the Dried Thyme (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/2 tsp), and Bay Leaf (1). Add the Unsalted Chicken Stock (1.9 L) and Thai Red Curry Paste (115 g), bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.
step 3 Add the Dried Thyme (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/2 tsp), and Bay Leaf (1). Add the Unsalted Chicken Stock (1.9 L) and Thai Red Curry Paste (115 g), bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.
step 4
To make the peanut garnish, heat up a skillet over medium heat. Add Chopped Roasted Peanuts (75 g), and toast for 2 minutes. Set aside.
step 5
After 20 minutes, use a fork to check sweet potatoes for tenderness.
step 5 After 20 minutes, use a fork to check sweet potatoes for tenderness.
step 6
Remove bay leaf, transfer to a food blender with a slotted spoon, and season with Salt (1 tsp), Ground Black Pepper (1 tsp), Granulated Sugar (1 Tbsp), and Lemon (1).
step 7
Blitz on high speed for 1 to 1 ½ minute, until smooth.
step 8
Add the Heavy Cream (80 mL) and blitz for 15 seconds. Taste and adjust seasoning.
step 9
To serve add 4 ounces of soup to a bowl, garnish with 1 tablespoon of chopped peanuts, and Fresh Cilantro (12 sprigs) sprig.
step 9 To serve add 4 ounces of soup to a bowl, garnish with 1 tablespoon of chopped peanuts, and Fresh Cilantro (12 sprigs) sprig.
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