Spicy Sweet Potato and Coconut Soup Recipe

Spicy Sweet Potato and Coconut Soup Recipes

  • PREP 10 mins
  • COOK 55 mins
  • READY IN 1 hr 5 mins 


Original recipe makes 6 servings
  •  1 1/2 pounds orange-fleshed sweet potatoes
  •  1 tablespoon vegetable oil
  •  1 onion, chopped
  •  1 (2 inch) piece fresh ginger root, thinly sliced
  •  1 tablespoon red curry paste
  •  1 (15 ounce) can unsweetened coconut milk
  •  3 cups vegetable broth
  •  3 1/2 tablespoons lemon juice
  •  1 teaspoon sea salt
  •  1 tablespoon toasted sesame oil
  •  1/2 cup chopped fresh cilantro

  1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  2. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
  3. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

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