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SideChef
Recipes
Gluten-Free
Red Curry Sweet Potato Soup
Recipe

18 INGREDIENTS • 9 STEPS • 45MINS

Red Curry Sweet Potato Soup

5
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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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.
https://meikoandthedish.com/
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.
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
8 cups
Unsalted Chicken Stock
Thai Red Curry Paste
1/3 cup
Thai Red Curry Paste
Salt
1/2 Tbsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Granulated Sugar
1 Tbsp
Granulated Sugar
Lemon
1
Lemon, juiced
Heavy Cream
1/3 cup
Heavy Cream
Chopped Roasted Peanuts
1/2 cup
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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Red Curry Sweet Potato Soup
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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.
https://meikoandthedish.com/
Cooking InstructionsHide images
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 (8 cups) and Thai Red Curry Paste (1/3 cup), 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 (8 cups) and Thai Red Curry Paste (1/3 cup), 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 (1/2 cup), 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 (1/2 Tbsp), 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 (1/3 cup) 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.
Tags
view more tags
Gluten-Free
Comfort Food
Shellfish-Free
Fall
Potatoes
Soup
Thai
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