Roasted sweet potato soup with coconut milk and red curry

Healthy Vegetarian Vegan Soup Easy Gluten-free

Healthy eating doesn't have to be boring. This soup proves it with every spoonful: creamy from the coconut milk, gently spicy from the curry and sweet from the roasted sweet potato. Roasting gives the potato extra depth and a slight caramelized flavor you don't get from boiling. Perfect for a weeknight dinner or as a lunch with some good bread on the side.

x_ckl_recipe_markerRoasted sweet potato soup with coconut milk and red curry A soup that both comforts and does you good. Sweet potato, coconut milk and red curry paste combine into a flavorful mix that you can have on the table in no time. How to make roasted sweet potato soup with coconut milk and red curry? Soup Asian-inspired 4 servings 10 min 25 min 40 min

Preheat the oven to 200°C. Peel the sweet potatoes and cut them into large chunks of about 3 cm.
Spread the chunks over a baking sheet, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25 minutes in the oven until tender and lightly golden.
Meanwhile, heat a splash of olive oil in a large soup pot over medium heat. Sauté the onion and garlic for 3 minutes until soft.
Add the red curry paste and cook for 1 to 2 minutes so the paste releases its aromas. Stir regularly.
Spoon the roasted sweet potato into the pot. Pour in the coconut milk and the vegetable broth. Bring to a boil and let simmer gently for 5 minutes.
Remove the pot from the heat and blend the soup until smooth with an immersion blender. Taste and season with salt, pepper and a splash of lime juice.
Ladle the soup into deep bowls. Garnish with a swirl of coconut milk, some fresh coriander and a pinch of chili flakes. Serve immediately.

Healthy Vegetarian Vegan Soup Easy Gluten-free 800 g sweet potatoes 1 onion, roughly chopped 2 cloves garlic, finely chopped 2 tablespoons red curry paste 400 ml coconut milk (1 can) 600 ml vegetable broth 2 tablespoons olive oil Juice of 1/2 lime Salt and freshly ground pepper to taste Fresh coriander, for garnish Chili flakes, for garnish Extra coconut milk, for garnish Oven Baking sheet Soup pot Immersion blender Knife and cutting board Wooden spoon Deep bowls Baking trays baking-sheets Soup pan stock-pots Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Deep plates deep-plate Cosy & Trendy Pasta Bowls Turbolino Blue ø 21 cm - 6 pieces Cosy & Trendy Diep bord Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Cookinglife Soup Bowls / Bowls Cardida Beige ø 14 cm - 6 pieces Cookinglife Kom Vegan mustard soup foodies-vegan-mustard-soup Gluten-free bean burgers with avocado and sweet potato fries foodies-gluten-free-bean-burgers-with-avocado-and-sweet-potato-fries Stuffed peppers with quinoa, black beans and avocado crema foodies-stuffed-peppers-with-quinoa-black-beans-and-avocado-crema Creamy tomato and bell pepper soup foodies-creamy-tomato-and-bell-pepper-soup

Recipe

Roasted sweet potato soup with coconut milk and red curry

A soup that both comforts and does you good. Sweet potato, coconut milk and red curry paste combine into a flavorful mix that you can have on the table in no time.

Course	Soup
Kitchen	Asian-inspired
Servings	4 servings

Preparation time

Preparation time	10 min
Time in oven	25 min
Total	40 min

Equipment

Oven
Baking sheet
Soup pot
Immersion blender
Knife and cutting board
Wooden spoon
Deep bowls

Ingredients

800 g sweet potatoes
1 onion, roughly chopped
2 cloves garlic, finely chopped
2 tablespoons red curry paste
400 ml coconut milk (1 can)
600 ml vegetable broth
2 tablespoons olive oil
Juice of 1/2 lime
Salt and freshly ground pepper to taste
Fresh coriander, for garnish
Chili flakes, for garnish
Extra coconut milk, for garnish

How to make roasted sweet potato soup with coconut milk and red curry?

Preheat the oven to 200°C. Peel the sweet potatoes and cut them into large chunks of about 3 cm.
Spread the chunks over a baking sheet, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25 minutes in the oven until tender and lightly golden.
Meanwhile, heat a splash of olive oil in a large soup pot over medium heat. Sauté the onion and garlic for 3 minutes until soft.
Add the red curry paste and cook for 1 to 2 minutes so the paste releases its aromas. Stir regularly.
Spoon the roasted sweet potato into the pot. Pour in the coconut milk and the vegetable broth. Bring to a boil and let simmer gently for 5 minutes.
Remove the pot from the heat and blend the soup until smooth with an immersion blender. Taste and season with salt, pepper and a splash of lime juice.
Ladle the soup into deep bowls. Garnish with a swirl of coconut milk, some fresh coriander and a pinch of chili flakes. Serve immediately.

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A good immersion blender makes the difference between a soup that is silky smooth and one that still has bits. Make sure you fully immerse it before you start blending so nothing splashes. Take the time to taste and adjust with lime juice or salt. That little extra attention turns an ordinary soup into a really good one.

This soup is even better the next day, once the flavors have had time to develop. Feel free to make a double batch and store the rest in a sealed container in the fridge. Keeps up to three days, and also freezes well. Healthy eating doesn't have to be a daily chore.