Coconut Curry Sweet Potato Noodle Soup
Dive into a comforting bowl of creamy coconut curry soup packed with earthy sweet potatoes, vibrant carrots, and delicate rice noodles. This easy recipe brings together the perfect balance of flavors, warming spices, and nourishing vegetables to create a satisfying and wholesome dish.
ingredients
- 2 large sweet potatoes, peeled and spiralized
- 2 carrots, thinly sliced
- 6 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 4 oz rice noodles
- 1 cup cooked beans (such as kidney or chickpeas)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving (optional)
steps
- 1.
In a large pot, heat olive oil over medium heat. Add onions and cook until softened.
- 2.
Stir in garlic, ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
- 3.
Add sweet potatoes, carrots, turmeric, cumin, coriander, cinnamon, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
- 4.
Pour vegetable broth and coconut milk into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 5.
Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.
- 6.
Add cooked beans to the soup and simmer for an additional 5 minutes.
- 7.
Place a handful of cooked rice noodles in each serving bowl and ladle the hot soup over them.
- 8.
Garnish with fresh cilantro and serve with lime wedges for an extra zest.
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