Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Sweet Potato and Coconut Soup Recipe
    Lost? Site Map

    Spicy Sweet Potato and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    MsPia's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.

    Ratings & Reviews:

    • on July 15, 2006

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2006

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spicy Sweet Potato and Coconut Soup

    Serving Size: 1 (516 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 472.5
     
    Calories from Fat 283
    59%
    Total Fat 31.4 g
    48%
    Saturated Fat 22.1 g
    110%
    Cholesterol 0.0 mg
    0%
    Sodium 1119.0 mg
    46%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 5.7 g
    22%
    Sugars 9.2 g
    37%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    red curry paste

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites