Spicy Sweet Potato & Coconut Soup

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"This is one of my favorite soups. It is from Real Simple magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (515.3 g)
  • Calories 273.6
  • Total Fat - 11.3 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 11.7 mg
  • Sodium - 1411.4 mg
  • Total Carbohydrate - 36.1 g
  • Dietary Fiber - 6.6 g
  • Sugars - 7.7 g
  • Protein - 10 g
  • Calcium - 207.5 mg
  • Iron - 7.5 mg
  • Vitamin C - 29.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400°F Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool.

Step 2

Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes.

Step 3

Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil.

Step 4

Reduce heat to a simmer, partially cover, and cook for 5 minutes.

Step 5

Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes.

Step 6

Stir in the lemon juice and salt.

Step 7

Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.

Tips & Variations


  • Large saucepan

Related

Bergy (RIP" Forever in our Kitchen)

Lovely smooth, tasty soup. Perfect for lunch on a Winter day or any day. I forgot the cilantro leaves until I was sitting down to eat. They do make a big difference. I used powdered Coconut milk

(15 Feb 2017)

Luvcookn

Awesome soup! Roasted the yams in the slow cooker, used my homemade curry paste & homemade chicken broth! Lovely easy soup to put together. This will definitely be made again! Thanks Pia for another keeper! Made for Billboard Recipe Tag.

review by:
(17 Jan 2016)

JostLori

O.M.G. The first word out of DH's mouth was "phenomenal"! And I agree. This soup is simply awesome. I used my own homemade red curry paste, and the lemongrass (homegrown!) came shining right through. I did double the curry paste, because we like it spicy. The sweet potatoes were the perfect complement to soothe the heat. The only change I made was to process the broth, onions and ginger because I didn't think the chunks would be that good. I'm glad I did. Once the coconut milk was added, it was smooth and creamy. Thanks so much for posting this wonderful recipe. We'll definitely be making this over and over!

review by:
(11 Oct 2014)