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Thai Curry Sweet Potato Soup

Snow storms do not make me excited. I am from the south.

Snow storms that interfere with a fun weekend meet-up in Richmond with my best friend, Brittany, make me especially unhappy.

Snow storms make Jay VERY excited. He is from Boston.

If you pray, pray to the God(dess) of your choice for us.

But as usual, we take lemons and make amazing vodka lemonades. So, let’s look at the bright side!

We are safe and cozy and warm. Jay is currently making amazing homemade meatballs (GIVE US THE RECIPE, JAY!) We kidnapped Emily and Deuce for a weekend-long slumber party. Cara needed a last minute place for Ziggy, so we have THREE dogs in the house, who love each other and are having a blast.

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Exhausted doggies. Queen Rosé in the middle on her throne amongst her men.

And most importantly, Relay Foods delivers groceries and I did not have to step foot in a grocery store. Thank GOD! (Want $30 bucks off??? Click here! Be lazy like me).

When Jay said he was going to make meatballs, it got me thinking about what my storm comfort food is. It’s cheese. Not cold cheese, but melty, oozey casserole cheesiness. So I’m definitely making artichoke goat cheese strata tomorrow. I also made Food Lab’s Brown Butter Chocolate Chip Cookies to have on hand. You should do that. NOW. I’m also drinking rye whiskey with club soda and homemade ginger simple syrup – it’s delicious, but excuse the typos.

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Things snow is good for: keeping whiskey cold.

But let’s talk SOUPS.

I hate when people who cook say the following, but I’m going to say it – I just threw this soup together real quick. It actually is that easy. And because we give credit where credit is due, it is a riff off of How Sweet’s Thai Butternut Squash Soup. I changed a few things to make it my own, but regardless, you should go spend a lot of time on her site – she makes amazing things.

This soup can be vegan or vegetarian. You know fish sauce = umami, but if you’re being strict, you can omit.

What are your storm survival techniques?? What are your go-to comfort foods?? Did you lose power? Do you like snow storms (if you answer this, respond with where you are from – you know my psych brain makes everything research).

Be safe. Be warm. Be loved. And make this damn soup to be happy.


  • 3 tablespoons coconut oil
  • 1 diced onion
  • 3 minced garlic cloves
  • 2 teaspoons grated ginger
  • 3 tablespoons red curry paste
  • 2-3 tablespoons brown sugar (I like mine on the sweeter side. Start low and add more later if you want.)
  • 4 cups uncooked peeled and cubed sweet potatoes
  • 3 cups stock (chicken, veggie, beef, whatever your flavor!)
  • 1 teaspoon fish sauce
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon of red miso (optional, but I used it tonight for the first time and it’s a game-changer – especially if you’re a vegan and not adding fish sauce)
  • 1 lime
  • 1 teaspoon sambal or srirarcha (optional, but great for heat)
  • Salt
  • Pepper
  • Fresh cilantro for serving


  1. In a large Dutch oven or stock pot, add coconut oil over medium heat. When oil has melted, add onions, garlic, ginger and red curry paste. Sauté for about 7-9 minutes, things will start smelling REALLY DELICIOUS. Add brown sugar, and sauté for another 4 minutes. Get those onions translucent. Don’t burn your sugar, turn it down if need be.
  2. Add sweet potatoes (butternut squash works as well, per original recipe) and sauté for another 5 minutes. You want the carbs coated in that deliciousness.
  3. Pour in the stock and fish sauce. Cover and simmer on low to medium for about 15-20 minutes or until sweet potatoes are soft. Check occasionally. (If you have kaffir lime leaves, throw them in here – but this isn’t worth stressing about).
  4. When potatoes are soft enough (remove kaffir lime leaves if you used), using a normal blender or immersion blender, puree the entire mixture. Transfer back to pot on medium-low.
  5. Add coconut milk, juice of one lime, miso and sambal or sriracha (if using. You should.) Stir and let simmer for 5-10 minutes for flavor to develop.
  6. Add salt, pepper to taste, serve with cilantro and more sriracha, and a smidge more lime juice if you have – and live your best damn life possible.
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Thai Curry Sweet Potato Soup!

Note: Emily added avocado in hers at the end, thus the avocado in the pic. Not my style, but a great add if you like! Also, she’s vegan, she needs the protein!