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    You are at:Home»Dairy-Free Recipes»Creamy Sweet Potato Curry Soup with Thai-Inspired Flavors

    Creamy Sweet Potato Curry Soup with Thai-Inspired Flavors

    0
    By Alisa Fleming on October 6, 2022 Dairy-Free Recipes, Entrees, Soup

    This recipe for sweet potato curry soup was an entry in a recipe contest that we held many years ago. It was created and submitted by Margee Berry. She infuses this soup with lemongrass, ginger, and curry for fragrant, warm, and earthy flavors. And she uses pureed sweet potato and rich coconut milk for a creamy, silky finish.

    Dairy-Free Sweet Potato Curry Soup Recipe - creamy, healthy, and rich with Thai inspired flavorrs

    Dairy-Free Sweet Potato Curry Soup with a Creamy Finish

    I was updating our quick homemade curry powder recipe, and decided to update a few of our other curry recipes, too! I’ve edited the recipe, added nutrition facts, and have a few ingredient notes, too.

    • Oil – Margee uses olive oil, but technically you can use your favorite cooking oil. You can even use coconut oil, if you wish.
    • Sweet Potato – Classic orange sweet potatoes are used here, but purple, white, or any yam will also work well.
    • Curry – This sweet potato curry soup uses a classic yellow curry powder. But don’t be afraid to mix things up with a Thai-inspired curry. We think red curry paste would make a delicious, spicy swap. You can use it in equal amounts, or to taste.
    • Coconut Milk – This is regular coconut milk, that’s usually sold in cans. One 13.5-ounce can contains about 1 2/3 cups coconut milk. So this recipe uses just shy of 1 can.

    Sweet Potato Coconut Curry Soup Recipe with Warm Thai Flavors. Naturally Dairy-Free, Gluten-Free, Soy-Free, Plant-Based, and Vegan-Friendly.

    Special Diet Notes: Sweet Potato Curry Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian. In fact, they are generally top food allergy-friendly.

    Dairy-Free Sweet Potato Curry Soup
     
    Print
    Prep time
    10 mins
    Cook time
    18 mins
    Total time
    28 mins
     
    The creamy base of this coconut curry soup is enriched with pureed sweet potato and spiced with fragrant lemongrass, curry and ginger.
    Author: Margee Berry
    Recipe type: Soup
    Cuisine: Thai
    Serves: 4 servings
    Ingredients
    • 2 teaspoons olive oil
    • 2 cups peeled cubed sweet potato
    • 1 cup chopped onion
    • 1 lemongrass stalk, cut in half
    • 1 teaspoon minced peeled ginger
    • 1 teaspoon curry powder (store bought or homemade)
    • ½ teaspoon salt, or to taste
    • 2 cups water
    • 1½ cups coconut milk (full-fat canned)
    Instructions
    1. Heat the olive oil in large saucepan, add the sweet potato and onion, and sauté for 5 minutes. Add the lemongrass, ginger, curry powder, and salt, and sauté for 1 minute more. Pour in the water, cover, and cook until the sweet potatoes are fork tender about 12 minutes.
    2. Remove the lemongrass stalks from the soup. Working in batches, puree the sweet potato mixture in food processor or blender.
    3. Add the pureed mixture back to the saucepan, and pour in the coconut milk. Whisk and cook until smooth and heated through. Taste, and add more salt, to taste, if the flavors don't pop.
    4. Ladle the soup into 4 bowls. Top with any optional garnishes (below).
    Notes
    Editor's Notes: Margee chops the lemongrass and purees it in with the soup, but lemongrass doesn't always puree well. So we prefer to infuse with lemongrass and then remove the stalks. Also, use caution when blending the soup. We prefer to blend in batches with the coconut milk, which helps to cool the soup slightly.

    Optional Toasted Garnish: In a small skillet, toast ¼ cup coconut flakes or pumpkin seeds over medium heat, shaking the skillet often, until the coconut is golden all over, about 4 minutes. Sprinkle on soup in each bowl.

    Optional Cilantro Olive Oil Garnish: In a small bowl, whisk together ⅓ cup minced cilantro and 2 teaspoons olive oil. Dollop on top of soup in each bowl.
    Nutrition Information
    Serving size: about 1½ cups Calories: 261 Fat: 16.9g Saturated fat: 13.1g Carbohydrates: 27.6g Sugar: 3.6g Sodium: 308mg Fiber: 5.2g Protein: 2.9g
    3.5.3229

    More Plant-Based, Dairy-Free Curry Recipes

    Crispy Curry Croquettes with Potatoes and Carrot

    Crispy Curry Croquettes Recipe with Carrots and Potatoes (dairy-free with gluten-free and vegan options)

    Creamy Thai Curry Pasta

    Vegan Thai Curry Pasta Recipe - rich, creamy, delicious, dairy-free, and soy-free recipe from the cookbook Vegan Mac and Cheese

    Vegan Baked Curry Risotto

    Baked Curry Risotto - Easy, One Pot, No-Stir Pantry Recipe! Naturally dairy-free, gluten-free, vegan and top food allergy-friendly.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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