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.
Adapted from Flour, Too by Joanne Chang