Autumn Spicy Thai Sweet Potato Soup
As the crisp fall air sets in, there’s nothing more comforting than a warm bowl of soup that combines both spicy and sweet flavors. This Spicy Thai Sweet Potato Soup is the perfect blend of hearty sweet potatoes, aromatic spices, and a touch of creamy richness. The added zing from lime and the warmth from ginger make it an ideal cozy meal for the season.
For this version, I’m bringing together the smooth creaminess of peanut butter with the earthy sweetness of sweet potatoes, while crushed chilies and fresh ginger add that perfect spicy kick. The crème fraîche mixed with lime zest is the ultimate topping, offering a cooling contrast that ties everything together beautifully.
Ingredients
For the Soup:
- sweet potatoes (about 2 large), peeled and cut into chunks
- butter
- onion, sliced
- large garlic cloves, sliced
- chicken or vegetable stock
- ground cumin
- crushed chilies (adjust to your spice preference)
- grated fresh ginger
- creamy peanut butter (I use natural peanut butter)
- lime
- Salt to taste
- fresh coriander or parsley
For the Garnish:
- crème fraîche or sour cream
- grated lime zest
- plum tomato, seeded and diced
Steps
1. Prepare the Garnish:
In a small bowl, stir the ½ cup crème fraîche or sour cream together with 1 tsp grated lime zest. Cover and refrigerate until needed.
2. Start the Soup Base:
Melt the 1 tbsp butter in a large pot over medium heat. Add the sliced onion and garlic, cooking for about 5 minutes or until softened and fragrant.
3. Build the Flavor:
Add the sweet potato chunks, 4 cups chicken or vegetable stock, ½ tsp ground cumin, ¼ tsp crushed chilies, and 2 tbsp grated fresh ginger. Stir everything together and bring the mixture to a boil.
4. Simmer and Blend:
Once boiling, reduce the heat to low and simmer for about 15 minutes or until the sweet potatoes are tender.
Remove from heat and, using a blender or food processor, purée the soup in batches until smooth. Return the pureed soup to the pot.
5. Incorporate the Peanut Butter:
Using a whisk, stir in the ¼ cup peanut butter into the hot soup until fully combined and smooth. Heat gently until the soup is warmed through.
6. Add Freshness and Adjust Seasoning:
Squeeze in the juice of one lime and stir in the 2 tbsp chopped coriander or parsley. Taste the soup and add salt as needed.
7. Serve:
Ladle the soup into bowls, add a dollop of the lime-infused crème fraîche, and top with a few diced tomatoes for a burst of color and flavor.
This Spicy Sweet Potato Soup brings together warmth, spice, and a hint of sweetness, making it the ideal comfort food for fall. The combination of creamy peanut butter, zesty lime, and fresh herbs creates a balanced flavor profile that’s both satisfying and nourishing. It’s a dish that feels gourmet yet is simple enough for a cozy weeknight meal. Enjoy it with family or friends, and let the rich flavors and aromas fill your kitchen with the essence of autumn.
Autumn Spicy Thai Sweet Potato Soup
Ingredients
- 1 ½ to 2 lbs 750 g to 1 kg sweet potatoes, peeled and cut into chunks
- 1 tbsp 15 mL butter
- 1 onion sliced
- 2 large garlic cloves sliced
- 4 cups 1 L chicken or vegetable stock
- 1/2 tsp 2 mL ground cumin
- 1/4 tsp 1 mL crushed chilies
- 2 tbsp 25 mL grated fresh ginger
- 1/4 cup 50 mL crunchy or creamy peanut butter
- Juice of 1 lime
- Salt to taste
- 2 tbsp 25 mL chopped fresh coriander or parsley
Garnish:
- 1/2 cup 125 mL crème fraîche or sour cream
- 1 tsp 5 mL grated lime zest
- 1 large plum tomato seeded and diced
Instructions
- Combine crème fraîche with lime zest; set aside.
- Melt butter in a large pot. Add onion and garlic; cook until softened.
- Add sweet potatoes, stock, cumin, chilies, and ginger; simmer 15 minutes.
- Purée soup until smooth and return to the pot.
- Stir in peanut butter. Heat until hot, then add lime juice and salt.
- Stir in coriander. Serve with a dollop of lime crème fraîche and diced tomato.