Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup

170
Lynn 0

"Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!"

Ingredients

1 h 5 m {{adjustedServings}} servings 306 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

170
  1. 226 Ratings

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EXCELLENT flavor! Fast supper technique: Put up broth to boil, (I used chicken rather than vegetable) peel the sweet potatoes, chunk them up into the broth, chunk up the onion and add to the bro...

Exceptional! Will make it again and again. Substituted curry paste with 1 t-spoon of cumin, 1t curry, 1t ginger, 1t chili.) Also pureed one small bunch of cilantro with 1/2 a lemon worth of lemo...

Really good. A great way to use the leftover sweet potatoes from Thanksgiving. The only reason I'm giving it four stars instead of five is that my boyfriend wasn't wild about the soup. I made...