Coconut Curry Sweet Potato Soup
Updated Oct. 12, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons coconut oil or neutral oil, such as grapeseed
- 1¾pounds carrots, peeled and cut into 1-inch cubes (about 5 cups)
- 1¾pounds sweet potatoes, peeled and cut into 1-inch cubes (about 5 cups)
- 5 to 8tablespoons red curry paste (use the lesser amount if you have a very spicy paste)
- 2½teaspoons fine sea or table salt, plus more to taste
- ½teaspoon freshly ground black pepper
- 1cup unsweetened coconut flakes
- 1cup chopped shallots or red onion
- 1serrano chile or jalapeño, seeds removed if you like, minced
- 3fat garlic cloves, minced or finely grated
- 2teaspoons grated fresh ginger
- 1quart vegetable stock
- 2(13-ounce) cans coconut milk
- Fish sauce, for serving (optional)
- 1cup chopped cilantro leaves and tender stems, for serving
- 1red (Fresno) chile or jalapeño, thinly sliced
Nutritional analysis per serving (8 servings)
499 calories; 38 grams fat; 24 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 6 grams protein; 1001 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a large bowl, toss together 4 tablespoons coconut oil, the carrots, sweet potatoes, 4 tablespoons red curry paste, 1½ teaspoons salt and the black pepper until the vegetables are well coated with the curry paste. Spread the vegetable mixture in an even layer on two rimmed baking sheets (lined with parchment if you like). Roast, tossing occasionally, until tender and caramelized, about 35 to 45 minutes.
- Step 2
Meanwhile, add the coconut flakes to a large soup pot without any oil, and toast, stirring often, until they are fragrant and pale golden at the edges, 1 to 3 minutes. Transfer to a plate to cool.
- Step 3
Add remaining 2 tablespoons coconut oil to the pot and heat until it thins out, about 20 seconds. Stir in shallots and the serrano chile, and cook until golden brown, 4 to 6 minutes. Add the garlic, ginger and 1 teaspoon salt, and cook until fragrant, 1 to 2 minutes. Stir in remaining 1 to 4 tablespoons red curry paste until well combined.
- Step 4
Add stock, coconut milk and roasted vegetables to the pot. Bring liquid to a simmer. Cook, over medium-low heat, partly covered, for 15 to 20 minutes, until everything is very tender.
- Step 5
Use an immersion blender (or a regular blender, working in batches) to purée the soup. Taste and season with salt or fish sauce, if using, to taste. To serve, ladle the soup into bowls and sprinkle with cilantro, toasted coconut flakes and sliced fresh chile.
Private Notes
Comments
Delicious, with a lovely layers of rich, savory, sweet, pepper flavors! The toppings provide textural interest -- I used toasted coconut & crispy shallots. Now, and I think everyone should, my freezer already had small jars of minced garlic, minced ginger, and a huge container of carmelized onions. And my pantry already had toasted large flake coconut and crispy fried shallots from the Indian store. So this recipe came together in no time! And yes, lowfat coconut milk is just fine.
Great flavors, I thought mine was a little too sweet, so added the juice of 1 lime and it balanced nicely
This was delicious but whew, lots of dishes for a simple soup. No shade to Melissa Clark - I don’t think that could have been avoided. It’s my fault for not reading the recipe more carefully before I started cooking. But here’s an idea: What if the Times rated each recipe by the amount of dishes used (not literally, more like the star system used in restaurant reviews)? That way, readers can assess at a glance what they’re in for.
I bring this to a soup potluck every year, because it's requested by staff. So good!
Wonderful flavor, roasting the vegetables is brilliant.... but Melissa, if you can make this soup in 20 minutes you should be in the Olympics. I consider myself an efficient cook and it took hours to make. I spent more than 20 minutes just cleaning all the pots, pans, blender, etc. Don't mix the carrots & sweet potatoes, put them separately on each cookie sheet. Even with cutting the sweet potatoes larger than the carrots, they still cooked in far less time.
This turned out all right, but not without tweaking. I began with making half the recipe...ie half the veg...but ended up using almost 2 cans of the coconut milk. I'm glad I didn't use as much red curry paste as the recipe called for (even half of that ), or it would have been inedible. The toasted coconut, coriander and chopped red chilli enhanced the soup. We enjoyed it, and it had a nice kick (due to my conservative hand) but not top of the pops, considering the phaff of pulling it together.
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