Vegan Thai-Inspired Red Curry Sweet Potato Soup
All of the salty, spicy, aromatic flavors of Thai red curry are captured in this simple, plant-forward soup.
November 8, 2022
Stay warm and nourished during the chilly months with this simple soup recipe from the PlantYou: 140+ Ridiculously Easy, Amazingly Delicious, Plant-Based, Oil-Free Recipes cookbook. Add your favorite shredded vegan chicken or vegan shrimp for a meatier bite.
What you need:
3 garlic cloves, minced
1 sweet potato, skin on, chopped
1 medium-sized yellow onion, diced
½ teaspoon ground ginger
3 tablespoons water
2 tablespoons red curry paste
1 red bell pepper, seeded and chopped
1 cup canned light coconut milk
4 cups vegetable broth
1 teaspoon maple syrup
½ cup cremini mushrooms
½ cup frozen peas
½ cup fresh cilantro, chopped, for serving
½ cup finely sliced red onion, for serving
Juice of ½ lime
What you do:
- In a large pot over medium heat, combine garlic, sweet potato, onion, ginger, and water. Sauté for 5 minutes, or until sweet potatoes have softened slightly.
- Add red curry paste and bell pepper and stir until paste becomes fragrant, 2 to 3 minutes.
- Add coconut milk, vegetable broth, maple syrup, and cremini mushrooms. Bring to a boil and simmer over low heat for 15 to 20 minutes, or until sweet potatoes are cooked through.
- Add peas and stir until cooked through. Garnish with cilantro, red onion, and lime, and serve.