Quick and Easy (Vegan) Thai Red Curry Sweet Potato Soup

My birthday is this weekend, and my husband gave me a perfect present: an immersion blender!  (I know I’m an ~adult~ now because the only thing I wanted for my birthday was a kitchen appliance… oh god.)  As I told him when I opened it, “I hope you don’t like chewing!”–because this season is going be full of soups and dips and sauces!

I just wanted to quickly share the first soup I made: a super tasty, super easy Thai red curry sweet potato soup.  

We literally have three tubs (not jars, tubs) of Thai red curry paste in the kitchen right now, and I’m all about the orange vegetables this season, so my soup choice was only natural.  But when I googled around a little bit for a vegan red curry sweet potato soup, I couldn’t find one I liked (or many at all)! So I endeavored to make my own.


It really couldn’t be easier.  Here’s my totally unprofessional but totally delicious recipe (it makes a big ol’ pot… really, a big one):

4 sweet potatoes, skinned and chopped up
3 medium-large carrots, chopped
1 large onion (I used red, but I think yellow would also be fine)
1 small head cauliflower, cut into florets
4 cloves garlic (okay, I used like 6, but garlic is basically my favorite food)
1.5″ piece of ginger, grated
4 tbsp Thai red curry paste (use half that amount if you don’t like spicy food!!! I’m a heat fiend!)
250ml coconut milk (or a can, whatever)
water (you could use stock and it’d be even better, but I didn’t have any)
salt and pepper
oil for sauteing the onions
green onions for topping (OPTIONAL)
bread for dipping (OPTIONAL)

1. Wash and chop your veggies.  I peeled both the sweet potatoes and the carrots, but really only because of contamination concerns.
2. Saute your onions in a bit of oil till soft, and throw in the cauliflower about halfway through.  (You can just do this in the bottom of your soup pot.)
3. Add the garlic, ginger, and curry paste and saute for a minute more before you toss in the sweet potatoes and carrots.  Add enough water to cover the vegetables, as well as your coconut milk and a pinch of salt and a dash of pepper, and bring to a low boil.
4. Boil till everything is soft, probably 10 or 15 minutes, depending on the size of the pieces.
5. Blend it up!  If you don’t have an immersion blender, you can also pour it into a standing blender for this stage.  Just be careful!  You don’t want to burn yourself, so pour carefully and don’t fill your blender too full.
6. Add more salt and pepper to your liking, and serve!  You can top it with any number of things: nutritional yeast, pepper, green onions, cilantro… whatever floats your boat!  It’s great on its own or with bread for dipping.

See?  SO EASY!  I’m going to be making this all fall!  If you try it out, let me know what you think in the comments!

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