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Red Curry Sweet Potato Soup with Peanut Butter Swirl

Red Curry Sweet Potato Soup with Peanut Butter Swirl

This Red Curry Sweet Potato Soup is a silky concoction of puréed veggies spiked with red curry paste, fish sauce, and coconut milk. Finished with a swirl of peanut butter, this soup is smooth, spicy, and a little nutty.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil I used canola
  • 3 shallots peeled and coarsely chopped
  • 3 ribs celery coarsely chopped
  • 3 carrots peeled and coarsely chopped
  • 4 cloves garlic peeled and thinly sliced
  • 1 knob ginger peeled and minced
  • 2 tbsp red curry paste heaping
  • 4 large sweet potatoes peeled and cut into cubes
  • 6 cups vegetable or chicken stock
  • ¼ cup fish sauce
  • 2 tbsp honey
  • 1 can full-fat coconut milk
  • 1 lime juiced
  • ½ cup smooth natural peanut butter
  • 2 Thai red chilis sliced thin
  • Additonal coconut cream for serving
  • Fresh cilantro leaves for serving

Equipment

  • Immersion blender or food processor
  • Dutch oven

Method
 

  1. Place a large Dutch oven over medium heat. Add the oil. Once the oil is shimmering, add the shallots, carrots, and celery. Add a sprinkle of salt and sauté until slightly softened.
    2 tbsp neutral oil, 3 shallots, 3 ribs celery, 3 carrots
  2. Stir in the garlic, ginger, and red curry paste. Sauté until fragrant about a minute or two more. 
    4 cloves garlic, 2 tbsp red curry paste, 1 knob ginger
  3. Add the sweet potatoes, stock, fish sauce, and honey. Stir to combine and bring the mixture up to a boil. Reduce to a simmer and let cook for 20 minutes or until the potato is very tender.
    4 large sweet potatoes, 6 cups vegetable or chicken stock, ¼ cup fish sauce, 2 tbsp honey
  4. Turn off the heat and purée the soup using an immersion blender.** Once the soup is smooth, stir in the coconut milk and the lime juice. Spoon the soup into bowls and finish with a swirl of peanut butter, additional coconut cream, red chilies, and fresh cilantro. Serve immediately.
    1 can full-fat coconut milk, 1 lime, ½ cup smooth natural peanut butter, 2 Thai red chilis , Additonal coconut cream, Fresh cilantro leaves

Notes

** If you don't have an immersion blender you can transfer the soup to a food processor. But remember to take care when puréeing hot liquids.