Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup

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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  • Prep

  • Cook

  • Ready In

  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


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 broth. Substitution for curry paste and fresh ginger: 1 t chili powder, 1 t cumin, 1 t ginger, and 1 T curry powder. Once the potatoes were cooked, puree in the blender with the lemon juice and then pour back into pan and add the coconut milk, chopped cilantro & sesame oil. I skipped the salt. VERY tasty and quick! Garnished with a seasoned sour cream/yogurt blend and we can hardly wait to have leftovers tomorrow night!

Faina Shpiler

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 lemon juice and added a teaspoon of the mixture to each plate. The green cilantro mass against the red soup base looked very pretty!


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 the following changes to make the soup healthier and more authentic: 1. Used lite coconut milk from Trader Joe's instead of regular coconut milk to cut down on the calorie and fat content 2. I added more curry paste than the recipe called for- about 1 1/2 table spoons. I really like Thai curry flavor and I'm used to really strong Thai curries from restaurants. 3. Substituted fish sauce for the salt in the recipe and I added it while the soup was simmering 4. I cooked it for way longer than the original recipe calls for. After I added the sweet potatoes I simmered the soup for about a half hour. 5. Here's the big thing. The soup tasted bland, but I put 3/4ths of the batch into the blender and it made the soup go from ok to great. It made all the flavor from the sweet potatoes come out. 6. I added the cilantro, but not the sesame oil. The soup really didn't need the extra flavor.