Spicy Sweet Potato and Coconut Soup

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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

Ingredients Nutrition


  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. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.
Most Helpful

Wonderful! I used orange-fleshed sweet potatoes (yam?) and because I didn't have red curry paste, substituted laksa paste - I don't think this detracted from the character of the soup at all. Will definitely make again.

Daydream July 15, 2006

Simply divine, although I have to admit I did one major change and blended everything together at the end with my immersion blender. I didn't have any red curry paste so I added some garam masala instead. The soup has a wonderful flavor. The garam masala added a wonderful bang to the back of the throat. I've already made up a second batch, tripled the recipe and froze it for a treat for when we drag ourselves home after a gruelling day at the office. Thanks for the recipe!

Mirj May 07, 2006