This fragrant Thai-inspired sweet potato soup is one of our favorite quick dinners. Coconut milk, fresh ginger and red curry paste give it a Thai-inspired twist, and a spoonful of peanut butter makes it silky and rich. And it’s on the table in less than 20 minutes! Just what you need when you come home after a long day and want nothing more than a warm, nourishing bowl of soup.
What makes this vegan sweet potato soup so special are the lime leaves, which I fell in love with during a cooking class in Bangkok. They add a floral freshness and an irresistible aroma, and you simmer them just like bay leaves. The soup also tastes great without them, but if you can get hold of some (link in the recipe card), I highly recommend them. Just take a sniff of the bag!
By the way, this sweet potato soup also works well as a warm dish for a party buffet. It’s gluten-free too, depending on your curry paste.
Ingredients for Thai Sweet Potato Soup with Coconut Milk
Red curry paste, lime leaves and peanut butter make the difference. You’d usually find them in a Thai coconut soup, and they turn this into a Thai red curry sweet potato soup with real depth:
- Sweet potatoes: The more orange the flesh, the brighter the color.
- Onion, garlic and fresh ginger: The aromatic base.
- Coconut milk: For extra creaminess.
- Red curry paste: Adds flavor with chili, lemongrass and galangal.
- Lime leaves: Add that typical fresh, citrusy aroma. I always use dried leaves, which you can buy in bags at Asian grocery stores or online*. Simply simmer them whole and remove them before blending.
- Peanut butter: One tablespoon rounds off the sweet potato soup perfectly.
How to Make Thai-inspired Sweet Potato Soup – Step by Step
- Sauté: Cook the onion in vegetable oil until translucent, then briefly fry the ginger and garlic.
- Toast the curry paste: Add the red curry paste and the diced sweet potatoes and stir for about a minute to release the aromas.
- Simmer: Add the coconut milk, water, peanut butter, salt and lime leaves and simmer until the sweet potatoes are soft.
- Blend: Remove the lime leaves and blend until smooth.
- Season: Does the soup need more salt? More heat?
Tip: If the soup is too thick, just add a little more water. For an even creamier soup, use more coconut milk.
Toppings: Coconut Milk Swirl, Chili Oil & Cilantro
- Coconut milk swirl: Spoon a little coconut milk onto the soup and draw it into a pattern with a spoon or chopstick.
- Chili oil: A few drops add heat and a beautiful contrast to the white coconut milk.
- Black pepper: Coarsely ground, it works especially well here.
- Fresh cilantro: For freshness and a pop of green.
Variations
- Sweet potato pumpkin soup: Replace half of the sweet potatoes with Hokkaido pumpkin.
- More protein: Simmer a handful of red lentils along with it, adding a little more water if needed.
- Milder: Use less curry paste and skip the chili oil.
- Without peanut butter: Cashew butter or almond butter work just as well.
Vegan Thai Sweet Potato Soup with Coconut Milk & Ginger
Recommended Equipment
Ingredients
- 250 g sweet potato peeled and diced (ca. 2×2 cm)
- 2 tablespoons plant oil
- 1 small onion chopped
- 1 tablespoon fresh ginger chopped
- 1 garlic clove chopped
- 1 tablespoon red curry paste
- 200 ml coconut milk
- 350 ml water
- 1 tablespoon peanut butter
- 1/4 teaspoon salt
- 3 dried lime leaves*
Toppings
- 2 tablespoons coconut milk
- 1/8 teaspoon black pepper
- 2 teaspoons chili oil optional
- fresh cilantro
Instructions
- Cook the onion in vegetable oil until translucent, then briefly fry the ginger and garlic.
- Add the red curry paste and the diced sweet potatoes and stir for about a minute to release the aromas.
- Add the coconut milk, water, peanut butter, salt and lime leaves and simmer for about 10 minutes, until the sweet potatoes are soft.
- Remove the lime leaves and blend until smooth.
- Garnish with coconut milk, chili oil, black pepper and cilantro and serve.
Nutrition
Storage and Freezing
Stored in an airtight container, the sweet potato soup keeps in the fridge for two to three days. To freeze, let the soup cool completely and freeze it in portions. It will keep for about three months. After thawing, stir well or blend briefly in case the coconut milk has separated. Add the toppings just before serving.
FAQ
Do I need to peel the sweet potatoes for the soup?
Not necessarily. With organic sweet potatoes, you can leave the skin on if you wash them thoroughly. Peeled, however, the soup turns out smoother and a brighter orange.
Is red curry paste always vegan?
Not always. Many curry pastes contain shrimp paste or fish sauce. Check the ingredient list or look for a vegan label.
What can I use instead of lime leaves?
The best substitute is the grated zest of an organic lime. Add it after blending to keep the aroma fresh.
Can I freeze sweet potato soup?
Yes, very well. Frozen in portions, it keeps for about three months.
How long does sweet potato soup keep in the fridge?
Two to three days in an airtight container.
Can I leave out the peanut butter?
Yes. The soup tastes good without it but will be slightly less creamy. If you have a peanut allergy, use cashew butter or almond butter instead.
