The addition of coconut milk and red curry paste make each spoonful of this Thai sweet potato curry so rich, fragrant and spicy that you will want to devour it.
6 to 7 medium sweet potatoes
2 tablespoons vegetable oil
1 medium onion, roughly chopped
3 garlic cloves, minced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
6 cups vegetable stock
1 13.5-ounce can coconut milk
2 tablespoons Thai red curry paste
2 teaspoons kosher salt
1 teaspoon black pepper
Chopped cilantro for serving
Yogurt or additional coconut milk for serving
Lime wedges for serving
Preheat the oven to 400 degrees F. Prick the sweet potatoes with a fork and roast for 1 hour until tender when pierced with a pairing knife. Let the sweet potatoes cool before peeling them and cubing the flesh.
Heat the olive oil in a large saucepan over medium heat. Sauté the onion, garlic, carrots, and celery for 6 to 8 minutes until the onions are soft and translucent. Add the sweet potatoes and vegetable stock. Increase the heat letting the soup simmer for 20-25 minutes.
Take the soup off the heat and stir in the coconut milk, curry paste, salt and pepper. Carefully transfer the soup to a blender and blend in batches until smooth. Pour the soup back into the saucepan to reheat. Top with cilantro, yogurt and lime juice before serving.