Spicy Sweet Potato and Coconut Soup

Real Simple
Spicy Sweet Potato and Coconut Soup Recipe
Photo: Beatriz Da Costa
Makes 4 servings


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1 1/2 pounds sweet potatoes (about 3 large potatoes), rinsed
1 tablespoon vegetable oil
1 onion, roughly chopped
1 2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste (found in the international section of markets)
1 15-ounce can unsweetened coconut milk
3 cups chicken or vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon kosher salt
1 tablespoon toasted sesame oil
1/2 cup fresh cilantro sprigs


Prep: 15 Minutes
Other: 45 Minutes

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.

Created date

March 2005

Nutritional Information

Calcium 81 mg
Calories 409
Caloriesfromfat 69 %
Carbohydrate 30 g
Cholesterol 0 mg
Fat 32 g
Fiber 6 g
Iron 5 mg
Protein 7 mg
Satfat 21 g
Sodium 624 mg