Spicy Sweet Potato and Coconut Soup Recipe
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Spicy Sweet Potato and Coconut Soup

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

Rating: This weblink has been rated 107 times with an average star rating of 4.7 Read Reviews (87)

Rate/Review | 7,184 people have saved this

Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 327 | Total Fat: 20.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2008 by PAROGIRL Supporting Member (Click to learn more about Supporting Membership)
EXCELLENT flavor! Fast supper technique: Put up broth to boil, (I used chicken rather than... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by HANNAHSNOW 
Really good. A great way to use the leftover sweet potatoes from Thanksgiving. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Naikamara 
i love this recipe! I have made it twice now. I also add vegetables with the onions so that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2009 by ukerakuk 
Exceptional! Will make it again and again. Substituted curry paste with 1 t-spoon of cumin, 1t... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2009 by silagh 
SLOW COOKER OPTION. Put all but coconut milk into slow cooker. Be sure to peel and dice sweet... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2008 by BATCAVES Supporting Member (Click to learn more about Supporting Membership)
I omitted the salt and sesame oil and used olive oil instead of vegetable oil. I also peel,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2009 by Kele 
Delicious and so easy and fast. I prefer this type of soup creamy so I peeled and cubed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by Jane Dough 
This is the BEST soup I have ever made! I've been trying some coconut curry recipes on this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by OVEN44 
I made this soup today. I will not change anything. It really is good. A keeper for me. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by F.L. 
My husband and I love this soup! I made it lots of times, it's so easy, but tastes sooo good... MORE

 
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