Cream of sweet potato soup with coconut milk and coriander
4 servings
60 minutes
Sweet potato cream soup with coconut milk and coriander is a harmony of sweetness, spice, and creamy tenderness. Sweet potato, known for its rich flavor and light sweetness, pairs wonderfully with the spiciness of red curry paste and the exotic softness of coconut milk. This soup, inspired by European cuisine, has hints of Asian traditions, creating a unique culinary experience. Its velvety texture and refined aroma make it an ideal choice for a cozy dinner or light lunch. Coriander adds freshness, highlighting the richness of flavor nuances. This soup not only warms but also energizes while remaining a light and healthy dish that can be enjoyed as a standalone meal or as an addition to the main menu.
1
Heat vegetable oil in a pot and sauté finely chopped onion until soft for 4-5 minutes. Add curry paste and sauté for another minute until fragrant.
- Onion: 1 head
- Vegetable oil: 1 tablespoon
- Red curry paste: 2 teaspoons
2
Add grated sweet potato and broth. Bring to a boil, reduce heat, and cook for 5 minutes until the sweet potato is tender.
- Sweet potato: 750 g
- Vegetable broth: 1 l
3
Remove from heat, add coconut milk, season with salt and pepper, and blend to a puree with an immersion blender. Sprinkle with coriander and serve.
- Coconut milk: 100 ml
- Cilantro (coriander leaves): to taste
