Thai Sweet Potato Soup

Thai Sweet Potato Soup is the ultimate comfort food in a bowl. Sweet potatoes, red pepper, warm spices, coconut milk, and peanut butter may seem like unlikely partners but this soup is delicious. I am always looking for a less boring way to eat a sweet potato and this recipe is one of my favorites!

Thai Sweet Potato Soup Toppings

• Chopped peanuts and red pepper flakes
• Cinnamon spice croutons(cubed bread tossed with olive oil, cinnamon, and all-spice; then toast in the oven)
• Fresh mango
• Unsweetened coconut
• Extra cinnamon sprinkled on top
• Avocado

Another option for this recipe is to blend it smooth but, we like it chunky as pictured above 😁. An immersion blender would puree it in a minute or two! And then add toppings as usual.

The base of this soup is thick and creamy and comes from the coconut milk and peanut butter that is added at the end. Coconut milk from the can is essential for this recipe to get that delicious base. Any other coconut milk would most likely leave you with a soup that is more liquid and wouldn’t hold toppings. Just throwing in an FYI here 👍🏼.

If you would like to save this recipe for future use a printable option is below. Also, pin the image above to one of your Pinterest boards. Please let me know if you make this soup!

Thai Sweet Potato Soup

This is a super easy one-pot recipe that is so good for fall. The soup is full of flavor and there seem to be endless topping options!

No ratings yet

Print Pin Rate

Course: Main Course

Cuisine: Thai

Keyword: dinner, soup

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Author: Damaris

Ingredients

• 3 TBSP olive oil
• 1 Red sweet pepper , chopped
• 1 Large onion , chopped
• 3 Cloves garlic or 1/2 TBSP garlic powder , minced
• 1 TBSP ginger , grated
• 1 Teaspoon cinnamon
• 2 TBSP light brown sugar
• 4-5 Small sweet potatoes , peeled and cubed
• 4 Cups vegetable broth
• 1 6 oz . can tomato paste
• 1 14 oz . coconut milk
• 2/3 Cup peanut butter

Instructions

• Heat olive oil in 7 quart Dutch oven over medium heat.
• Add, onions, red peppers, garlic, ginger, cinnamon, and brown sugar to oil, cook 8 minutes or until onions are translucent.
• Add broth, sweet potatoes, and tomato paste.
• Cover pan and simmer 45 minutes on low to medium heat.
• Stir in coconut milk, and peanut butter until smooth. Cook 5 minutes longer. Remove from heat and serve with optional toppings listed below.

Toppings

• pb croutons
• mango
• cinnamon
• unsweetened coconut flakes
• cinnamon spice croutons
• avocado
• peanuts and red pepper flakes

Follow along on Facebook!