Coconut Curry Soup With Sweet Potato Noodles
This Coconut Curry Soup With Sweet Potato Noodles is a vibrant and comforting dish that embraces the warm flavors of coconut and spices. With its creamy texture and the delightful crunch of fresh ingredients, it’s the perfect meal for any time of the year. Whether you’re looking for a cozy dinner or a nutritious lunch, this soup checks all the boxes. Plus, it’s packed with nutrients and flavor, making it a hit with everyone at the table!
Why Coconut Curry Soup With Sweet Potato Noodles is Worth Your Time
Coconut Curry Soup With Sweet Potato Noodles is a delightful blend of flavors and textures that will elevate your meal prep game. Not only is it incredibly satisfying, but it’s also easy to whip up in about 30 minutes. The use of sweet potato noodles adds a unique twist, making this dish gluten-free and full of vitamins. Plus, the creamy coconut milk brings a luxurious feel without needing any dairy. Whether you’re feeding a crowd or just looking to treat yourself, this soup is sure to impress!
What’s in the Bowl
This recipe features a harmonious mix of ingredients that come together to create a deliciously rich and flavorful soup. Here’s what you’ll need:
- 1 tablespoon coconut oil – for sautéing and adding a subtle coconut flavor
- 1 tablespoon garlic, minced – for a fragrant base
- 1/2 tablespoon fresh ginger, minced – to add warmth and spice
- 5 cups cauliflower, cut into florets (about 1 pound) – for creaminess and nutrition
- 1 large onion, roughly chopped – a flavorful aromatic
- 1 tablespoon yellow curry powder – to infuse the soup with vibrant curry flavor
- 2 teaspoons coconut sugar – to balance the flavors
- 2 teaspoons sea salt – for seasoning
- Generous sprinkle of pepper – to taste
- 1 (13.5-ounce) can light coconut milk – for creaminess and richness
- 2 medium sweet potatoes (about 450 grams), peeled and spiralized – for a healthy noodle alternative
- 1 cup cashews, toasted and soaked in water for at least 6 hours (about 140 grams) – for creaminess and texture
- 3/4 cup plus 1 tablespoon water – to adjust the soup’s consistency
- Cilantro, optional, for garnish – for a fresh touch
- Additional chopped cashews, optional, for garnish – for added crunch
Tools of the Trade
To make this Coconut Curry Soup With Sweet Potato Noodles, you’ll need a few essential kitchen tools:
- Large pot or Dutch oven – for cooking the soup
- Spiralizer – to create sweet potato noodles
- Blender or immersion blender – for blending the soup to a creamy consistency
- Cutting board and knife – for chopping vegetables
- Measuring cups and spoons – for accuracy in ingredients
Coconut Curry Soup With Sweet Potato Noodles: Step-by-Step Guide
Making this Coconut Curry Soup With Sweet Potato Noodles is straightforward and rewarding. Follow these steps to bring this flavorful dish to life.
Step 1: Sauté Aromatics
In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.
Step 2: Add Vegetables
Next, add the chopped onion and cauliflower florets to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.
Step 3: Season and Spice
Sprinkle in the yellow curry powder, coconut sugar, sea salt, and a generous sprinkle of pepper. Stir to coat the vegetables evenly with the spices.
Step 4: Pour in Coconut Milk
Add the light coconut milk and 3/4 cup plus 1 tablespoon of water to the pot. Stir well and bring the mixture to a simmer. Allow it to cook for about 10 minutes until the cauliflower is tender.
Step 5: Blend the Soup
Once the cauliflower is cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Step 6: Prepare Sweet Potato Noodles
While the soup is blending, prepare your sweet potato noodles using a spiralizer. Set them aside.
Step 7: Combine Noodles and Soup
Return the blended soup to the pot over low heat. Add the spiralized sweet potatoes and stir to combine. Cook for an additional 3-5 minutes until the sweet potato noodles are tender, but still have a slight bite.
Step 8: Finish and Serve
Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with cilantro and chopped cashews if desired. Enjoy your warm bowl of Coconut Curry Soup With Sweet Potato Noodles!
Dairy-Free/Gluten-Free Swaps
For those following specific dietary guidelines, this recipe is already dairy-free and gluten-free. If you wish to customize further, consider the following:
- Use full-fat coconut milk for a richer flavor.
- For a nut-free version, replace cashews with sunflower seeds.
- Substitute sweet potato noodles with zucchini noodles or rice noodles for different textures.
- Adjust spices to your preference; add more heat with chili flakes if desired.
Notes from the Test Kitchen
This Coconut Curry Soup With Sweet Potato Noodles is versatile and can be adjusted based on what you have on hand. Feel free to add other vegetables like spinach, bell peppers, or peas for added nutrition and color.
- Soaking the cashews helps to create a creamier texture, but if you’re short on time, you can skip this step.
- If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers & Meal Prep
This Coconut Curry Soup With Sweet Potato Noodles makes excellent leftovers! The flavors continue to meld, making it even tastier the next day. Here are some tips for storing and reheating:
- Store in an airtight container in the refrigerator for up to 4 days.
- To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months.
- Reheat the soup on the stovetop over low heat, adding a splash of water if it thickens too much.
Your Questions, Answered
Can I make this soup in advance?
Absolutely! This soup keeps well in the fridge for a few days and the flavors improve over time. Just be sure to store the sweet potato noodles separately until you’re ready to eat.
Can I substitute the cauliflower for another vegetable?
Yes! Broccoli, zucchini, or even butternut squash would work beautifully in this recipe. Just adjust the cooking time based on the vegetable you choose.
Is this soup spicy?
The spiciness of the soup largely depends on the curry powder used. If you prefer a milder flavor, opt for a sweet curry powder or reduce the amount used.
Can I use regular noodles instead of sweet potato noodles?
Of course! Feel free to use traditional rice noodles or any other pasta you prefer. Just cook them separately and add them to the soup before serving.
What to Make After This
After enjoying your Coconut Curry Soup With Sweet Potato Noodles, why not try your hand at these other delicious recipes?
- Easy Chocolate Chip Cookies – a classic treat!
- Creamy Tomato Basil Soup – perfect for pairing with sandwiches.
- Vegan Chocolate Mousse – a rich dessert to satisfy your sweet tooth.
- Fudgy Brownies – decadent and delicious!
That’s a Wrap
Coconut Curry Soup With Sweet Potato Noodles is not just a meal; it’s an experience that fills your home with warmth and your belly with goodness. This recipe is easy to make and adaptable, making it a perfect addition to your kitchen repertoire. With its vibrant flavors and nutritious ingredients, it’s a dish you’ll want to return to again and again. So gather your ingredients, roll up your sleeves, and dive into this delightful bowl of comfort. You won’t regret it!
Coconut Curry Soup With Sweet Potato Noodles
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.
- Next, add the chopped onion and cauliflower florets to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.
- Sprinkle in the yellow curry powder, coconut sugar, sea salt, and a generous sprinkle of pepper. Stir to coat the vegetables evenly with the spices.
- Add the light coconut milk and 3/4 cup plus 1 tablespoon of water to the pot. Stir well and bring the mixture to a simmer. Allow it to cook for about 10 minutes until the cauliflower is tender.
- Once the cauliflower is cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
- While the soup is blending, prepare your sweet potato noodles using a spiralizer. Set them aside.
- Return the blended soup to the pot over low heat. Add the spiralized sweet potatoes and stir to combine. Cook for an additional 3-5 minutes until the sweet potato noodles are tender, but still have a slight bite.
- Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with cilantro and chopped cashews if desired.
Notes
- Soaking the cashews helps to create a creamier texture, but if you're short on time, you can skip this step.
- If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is.
- Store leftovers in an airtight container in the fridge for up to 4 days.
