Red Curry Sweet Potato Soup

"From a feature of soups from our local paper."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
  • Add finely grated ginger and red curry paste and cook for 1-2 minutes.
  • Add the chopped sweet potato and chicken stock and cook for 15 minutes.
  • Add the coconut cream and bring back to a simmer.
  • Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
  • Divide between bowls and decorate with coriander leaves.

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Reviews

  1. We really enjoyed this soup this evening. I wanted a thinner soup so I used less sweet potato, and it turned out perfect. Sweet potato and red curry paste are such a natural combination. Of course, it's just an added bonus that this cooks so quickly. This made three servings for us, with me claiming the third serving for lunch tomorrow.
     
  2. Absolutely delicious soup! I used a red curry coriander paste and combined with the sweet potatoes and coconut milk, this soup was perfect. I served the soup along with a savory Corn and Zucchini Muffin. Great ending to a wonderful day! Made for the AUS/NZ recipe tag.
     
  3. This is so delicious!! I added a little fish sauce at serving time. I've also made big batches and frozen it - it reheats perfectly for lunches, etc.
     
  4. This was wonderful! I used butternut pumpkin instead of sweet potato & added a little more curry paste, but otherwise followed the recipe. This is easy to make & has fantastic results. Leftovers for lunch today were great. Can't wait to make this again soon. Thanks so much for sharing.
     
  5. Delicious, flavorful combination of sweet and spicy that was enjoyed by the whole family. I made for Best of 2010 Tag-thanks for a great recipe!
     
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Tweaks

  1. I used a potato masher and immersion blender to avoid dumping the soup into a food processor and back into the pot. I also added chopped grilled chicken.
     
  2. This was wonderful! I used butternut pumpkin instead of sweet potato & added a little more curry paste, but otherwise followed the recipe. This is easy to make & has fantastic results. Leftovers for lunch today were great. Can't wait to make this again soon. Thanks so much for sharing.
     

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