📝 About This Recipe
This soul-warming soup marries the earthy sweetness of roasted jewel yams with the silky, tropical richness of full-fat coconut milk. Infused with aromatic ginger, lemongrass, and a hint of red curry, it offers a sophisticated balance of sweet, savory, and subtle heat. It is a vibrant, nutrient-dense bowl that feels like a warm hug, making it the perfect elegant starter or a cozy weeknight main.
🥗 Ingredients
Aromatics & Base
- 2 tablespoons Coconut Oil (extra virgin for better flavor)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Fresh Ginger (peeled and grated)
- 4 cloves Garlic (minced)
- 1-2 tablespoons Thai Red Curry Paste (depending on heat preference)
- 1 teaspoon Lemongrass Paste (or 1 stalk, bruised)
The Body
- 2 pounds Sweet Potatoes (peeled and cut into 1-inch cubes)
- 4 cups Vegetable Broth (low sodium preferred)
- 14 ounces Full-Fat Coconut Milk (one canned tin, shaken well)
- 1 tablespoon Maple Syrup (to balance the acidity)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden color)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Toasted Pumpkin Seeds (for crunch)
- 1 pinch Red Chili Flakes (optional for garnish)
- 2 tablespoons Coconut Cream (reserved from the can for swirling)
👨🍳 Instructions
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1
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion and a pinch of salt. Sauté for 5-7 minutes until the onion is translucent and just beginning to turn golden at the edges.
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3
Stir in the grated ginger, minced garlic, and red curry paste. Cook for 2 minutes, stirring constantly, until the spices are fragrant and the paste has darkened slightly.
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4
Add the cubed sweet potatoes and turmeric powder to the pot. Toss well to ensure every piece of potato is coated in the aromatic oil and curry mixture.
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5
Pour in the vegetable broth. Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes. The potatoes should be fork-tender and falling apart.
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7
Remove the pot from the heat. If you used a whole lemongrass stalk, remove and discard it now.
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8
Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer to a stand blender in batches, being careful with the hot liquid.
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9
Return the pureed soup to low heat. Stir in the coconut milk (reserving a little for garnish) and the maple syrup.
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10
Simmer uncovered for another 5 minutes to allow the flavors to meld and the soup to thicken to your desired consistency.
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11
Turn off the heat and stir in the fresh lime juice. This adds a brightness that cuts through the richness of the coconut.
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12
Taste and adjust seasoning, adding more salt or a splash more lime juice if needed.
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13
Ladle the soup into warm bowls. Drizzle with the reserved coconut cream and top with cilantro, toasted pumpkin seeds, and chili flakes.
💡 Chef's Tips
For an extra layer of depth, roast the sweet potato cubes in the oven at 400°F for 20 minutes before adding them to the pot. Always use full-fat canned coconut milk rather than the carton variety for the creamiest mouthfeel. If the soup is too thick after blending, add a splash more broth or water until it reaches your preferred consistency. To make it a fuller meal, you can stir in some sautéed kale or spinach right before serving. Be careful not to boil the soup vigorously after adding the coconut milk, as it can sometimes separate.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or toasted naan for dipping. Pairs beautifully with a crisp, chilled Riesling or a refreshing Thai iced tea. Accompany with a light cucumber and peanut salad to provide a cooling contrast. Top with a few drops of toasted sesame oil or sriracha for an extra flavor punch. Serve as a starter for a main course of grilled lemongrass chicken or tofu skewers.