Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    6 People
  • VIEWS
    910

Embark on a culinary journey to Southeast Asia with this vibrant and aromatic soup. Creamy coconut milk harmonizes with the earthy sweetness of roasted sweet potatoes, all awakened by a fiery hint of red curry paste. A simple yet utterly satisfying dish that's perfect for a cozy night in.

Ingridients

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Nutrition

  • Carbohydrate
    31 g
  • Fiber
    5 g
  • Protein
    4 g
  • Saturated Fat
    14 g
  • Sodium
    646 mg
  • Sugar
    8 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Place sweet potatoes directly onto the oven rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from oven and let cool slightly. (50 minutes)

Image Step 03
03 Step

Recipe View While potatoes are cooling, heat vegetable oil in a large saucepan or Dutch oven over medium heat. Add chopped onion and sliced ginger; cook and stir until softened, about 5 minutes. (5 minutes)

Image Step 04
04 Step

Recipe View Stir in red curry paste and cook for 1 minute, until fragrant. Whisk in vegetable broth and coconut milk. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 5 minutes to allow the flavors to meld. (7 minutes)

Image Step 05
05 Step

Recipe View Once the sweet potatoes are cool enough to handle, remove the skins and cut the flesh into bite-sized chunks. (5 minutes)

Image Step 06
06 Step

Recipe View Add the sweet potato chunks to the soup. Simmer for another 5 minutes, allowing the potatoes to absorb the flavors of the broth. (5 minutes)

Image Step 07
07 Step

Recipe View Stir in fresh lemon juice and season with sea salt to taste. (2 minutes)

Image Step 08
08 Step

Recipe View Ladle the soup into bowls. Garnish each serving with a drizzle of toasted sesame oil and a sprinkle of fresh cilantro.

Roasting the sweet potatoes intensifies their natural sweetness, creating a richer, more complex flavor in the soup.
Adjust the amount of red curry paste to suit your spice preference. Start with less and add more to taste.
For a smoother soup, use an immersion blender to partially blend the soup before adding the lemon juice.
If you don't have fresh cilantro, you can substitute with other fresh herbs like Thai basil or mint.

Keshaun Carter

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 303 Ratings)
Total Reviews: (4)
  • Earlene Hills

    I love the hint of spice from the curry paste. It adds a nice warmth to the soup.

  • Ashlynn Labadie

    This soup is absolutely delicious! The flavors are perfectly balanced, and it's so easy to make.

  • Abraham Fisher

    My family raved about this soup. It's a new favorite in our house!

  • Blanca Tillman

    I added a squeeze of lime juice at the end for extra zing!

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