Vegetarian Sweet Potato Red Curry Soup

Vegetarian Sweet Potato Red Curry Soup


This vegetarian sweet potato curry soup is perfect for those cold winter days when you’re craving something warm and cozy. Feel free to leave out the vegetable stock if you want a thicker consistency!


1 package kelp noodles
1 Tbsp baking soda
3 cups hot water
1 lemon, juiced
1 large sweet potato, diced
1 Tbsp olive oil
JF Spicy Salt
1 (13.5oz) can coconut milk
2 Tbsp red curry paste
3 cups vegetable stock (I like Kettle & Fire)
½ white onion, chopped
1 garlic clove, minced
1 Tbsp fresh ginger, grated
Handful of shiitake mushrooms, sliced
2 handfuls of spinach


Jalapeño, sliced
Fresno chile, sliced
Green onion, sliced
Fresh lime juice


Place the kelp noodles in a large bowl and add the baking soda and lemon juice. Pour 3 cups of warm water into the bowl and mix well. Let soak until tender, then drain. 


Preheat the oven to 400°Drizzle olive oil and JF Spicy Salt on the sweet potato and roast for 15-20 minutes. In a large pot, cook the onion, ginger, and mushrooms in olive oil. Add the coconut milk and red curry paste. Take the sweet potato out of the oven and add it to the curry. Add the spinach, allowing it to cook down. Pour in the vegetable stock. Season with JF Spicy Salt. Add the kelp noodles and mix everything together. Serve in a bowl and top with jalapeño, Fresno chili, cilantro, green onion, and lime.