This slightly spicy Thai Coconut Sweet Potato Soup will warm you from the inside out, even on the coldest snow day!
Happy weekend everyone! For most of us here in Chicago, it’s an unexpected long weekend. We are experiencing one of the biggest snow storms we’ve had in a while, and that means most people are staying put.
Honestly… I couldn’t think of anything better!
It is absolutely gorgeous watching the snow falling down (it’s been going since last night…) and as long as we’ve got cozy food inside our kitchens, I don’t see why we would need to leave! I love cozy nights in, though. Anyone else feel the same? Especially this weekend with the Olympics on, it is the perfect time to hibernate, watch TV, and eat really good food.
For those of you who don’t know, I used to be an elite figure skater. I competed for about 15 years! A few of the people I used to compete against growing up are making it big now, and my good friend Alexa Scimeca Knierim made it all the way to the Olympics this year!
She’s competing with her husband in the pairs event, and it is absolutely surreal to watch. Brings back so many old memories of skating and makes me want to get back on the ice!
But, for now…I’m in the kitchen.
And to watch the skating team events this weekend, I’ll be making this Thai Coconut Sweet Potato Soup (and probably my French Onion Soup, too, because let’s face it, it is freezing out).
This recipe is super simple. One pot, blender, garnish, done.
The flavor combination of ginger, lemongrass, and garlic give this sweet potato soup a ton of bold flavor, and the Fresno chili peppers really spice things up. I’d say it’s somewhat spicy, but definitely not overboard. If you love spicy foods and eat them all the time, you probably wouldn’t think this is too hot at all.
The key to this sweet potato soup, or really any blended soup, is to blend longer than you think you need. I typically blend my soups for a total of 90 seconds to achieve the super creamy, velvety smooth texture that you’d find in a good restaurant.
Oh, and a really good, high powered blender is a must!
To garnish, I thinly shave some garlic cloves and fried them quickly for a nice crunch. If you’re not a fan of garlic, just omit the fried garlic garnish. Maybe add a pinch of toasted nuts, instead? Some pomegranate seeds and greens are the finishing touches to brighten everything up.
It really is such a delicious soup.
Have an amazing weekend and stay warm out there!! (aka make and eat lots of soup…)
- safflower oil, as needed
- 2 shallots, sliced
- 1 oz Fresno chili peppers, seeds removed and sliced (keep the seeds to make this soup spicier)
- 1 tbsp minced fresh ginger
- 1 tbsp minced lemongrass
- 1 tbsp minced garlic
- 8 oz carrots, peeled and roughly chopped
- 3 lbs sweet potatoes, peeled and roughly chopped
- 1 can (13.5 oz) coconut milk
- 1 qt + 3 cups chicken (or vegetable) stock
- 1 lime, juiced
- kosher salt, as needed
- 4 large garlic cloves, thinly shaved using a mandolin
- safflower oil, for frying
- pomegranate seeds
- green onions, thinly sliced
- micro mint leaves (or regular fresh mint, thinly sliced)
- Heat a large, heavy-bottom pot over medium heat. Add the shallots and Fresno chili peppers. Sauté for 4-5 minute until tender and slightly caramelized. Stir in the ginger, lemongrass, and garlic. Cook for another minute or so, making sure the garlic doesn’t burn. Add the carrots and sweet potatoes. Stir well and let cook for about 3 minutes. Pour in the coconut milk and chicken stock. Stir gently and bring the liquid to a simmer. Reduce the heat to medium low and simmer for 30 minutes, or until the sweet potatoes are tender.
- Working in batches, blend the soup for about 90 seconds until extremely smooth. Combine the soup in a large bowl or back in the pot. Stir in the juice of a lime and season with salt to taste.
- To make the fried garlic, add a good layer of oil to a shallow sauté pan so that the oil comes up about ¼”. Heat the oil over medium-low heat. When the oil is hot, work in batches to add the shaves of garlic. Fry until golden brown and crisp, just about 30 seconds or so. Use a slotted spoon to transfer the garlic to paper towels. Immediately season with a pinch of salt.
- Serve the soup warm and garnish with the fried garlic. Finish with a pinch of pomegranate seeds, green onions, and micro mint leaves.
- This recipe makes a lot of soup, but it's great for leftovers. If you won't go through it all, you can simply cut the recipe in half.