Sweet Potato and Red Curry Soup


I love, love, love curry. I really can't emphasize that enough. I love curry. Unfortunately, my better half can't stand it so it's usually a treat I indulge in if and when a restaurant has it on it's menu. With that said, as it truly is the one food that he won't even taste, we obviously don't venture into many restaurants that even serve it - which in turn means that when I do order it, it's usually not used to it's full potential. I'd say him not liking this delicacy may be his biggest flaw, and I suppose if that's our biggest problem in our marriage then I really shouldn't complain. 

I came across this recipe in Isa Does It and it reminded me of a similar dish I had a few years ago. There is so much going on in this soup, it's like a party in your mouth! Sweet, spicy, creamy, and somehow it still feels light (note this is not a low fat dish). Ahhhh, to have curry in my own home - such a heavenly day! I did, however, have to make some tomato bisque to appease the curry hater in the house, but that is neither here nor there. Without further ado....

Sweet Potato and Red Curry Soup 

Serves 8 (adapted from Isa Chandra Moskowitz)

  • 1 teaspoon olive oil

  • 1 medium onion

  • 1 1/4 teaspoon of salt

  • 5 garlic cloves, minced

  • 1 tablespoon fresh ginger, minced

  • 3/4 cup jasmine rice

  • 6 cups vegetable broth

  • 3 tablespoons red curry paste

  • 1 large bunch curly kale, torn into bit size pieces

  • 1 large sweet potato, peeled and diced

  • 1 can (13 oz) coconut milk

  • 3 tablespoons lime juice

  • 1 tablespoon raw agave

  • Fresh cilantro, for garnish

Heat the oil in a large soup pot. Saute the onion with 1/4 teaspoon of salt (about a pinch) for about 5 minutes or so, until translucent. Add the garlic and ginger and sauté for about another minute (do not burn the garlic!)

Add the rice, broth and remaining salt and bring to a boil. 

Once boiling, lower the heat to a simmer and stir in the curry paste, add the kale and sweet potato. Cover pot and let simmer for about 30 minutes, until the rice is fully cooked. 

Mix in the coconut milk, lime juice, and agave. Taste for seasoning (add more curry if you'd like a little more punch) and serve garnished with fresh cilantro.