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RECIPE
18 INGREDIENTS 9 STEPS 45min

Red Curry Sweet Potato Soup

5.0
1 Ratings
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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Red Curry Sweet Potato Soup Recipe | SideChef
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.

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Meiko and The Dish
Whether you’re an aspiring chef, or someone who gets sweet potatoes and yams confused, I’ll provide guides to help you get familiar with the kitchen and my must-have tools for success.
https://Meikoandthedish.com
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Meiko and The Dish
Whether you’re an aspiring chef, or someone who gets sweet potatoes and yams confused, I’ll provide guides to help you get familiar with the kitchen and my must-have tools for success.
https://Meikoandthedish.com
45min
Total Time
$3.23
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
Grapeseed Oil
or Mild Oil
1
Medium Onion , chopped
4
Large Sweet Potatoes , peeled, chopped
3 cloves
Garlic , minced
1 tsp
Dried Thyme
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
8 cups
Unsalted Chicken Stock
1/3 cup
Thai Red Curry Paste
1/2 Tbsp
1
Lemon , juiced
1/3 cup
Heavy Cream
1/2 cup
Chopped Roasted Peanuts
for garnish
(optional)
12 sprigs
for garnish
(optional)

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Nutrition Per Serving

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CALORIES
471
FAT
25.7 g
PROTEIN
16.0 g
CARBS
46.2 g

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 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 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.
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Nutrition Per Serving
Calories
471
% Daily Value*
Fat
25.7 g
33%
Saturated Fat
10.1 g
50%
Trans Fat
0.0 g
--
Cholesterol
41.3 mg
14%
Carbohydrates
46.2 g
17%
Fiber
11.8 g
42%
Sugars
15.4 g
--
Protein
16.0 g
32%
Sodium
2241.5 mg
97%
Vitamin D
--
--
Calcium
117.1 mg
9%
Iron
2.4 mg
13%
Potassium
709.6 mg
15%
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