A quick and hearty sweet potato and spinach soup in a creamy coconut broth with Thai spices.
So let’s talk soup. More specifically let’s talk about this sweet and spicy Thai-inspired sweet potato and spinach soup that really brings the heat.
It’s both luxuriously silky and wonderfully warming in nature. It’s simple, hearty and has a definite kick to it thanks to a medley of bold and fragrant Thai spices. Coconut milk tames the heat just enough to balance out the fire but maintain its head-clearing properties.
This is the kind of soup that’s perfect for chasing away the cold or just adding a little zing to your mealtime.
It starts with a little grated garlic, ginger and turmeric mixed with a good amount of yellow curry paste that’s stirred gently over the heat to release its most fragrant properties. You can of course adjust the amount of curry paste you use to your own heat preference but I’ve gone with a medium heat level here. Not so hot you start to sweat but hot enough that you feel the kick!
Cooling coconut milk is added to the spicy base for richness and to create a creamy counterpoint to all that spice. Next go in the sweet potatoes that are gently simmered in the spicy broth until just tender. A few handfuls of spinach add a little green and another layer of flavor to the mix. I like to garnish each bowl with a few springs of cilantro for a little extra freshness as well.
The resulting flavors are bright and bold with a warming, nourishing charm. And the fact that it comes together lightening quick makes me want to pull out the soup bowls even more often.
What are some of your favorite spicy soups?
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