Spicy Sweet Potato and Coconut Soup

Photo: Beatriz Da Costa
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 45 Minutes

Nutritional Information

Amount per serving
  • Calcium: 81mg
  • Calories: 409
  • Calories from fat: 69%
  • Carbohydrate: 30g
  • Cholesterol: 0mg
  • Fat: 32g
  • Fiber: 6g
  • Iron: 5mg
  • Protein: 7mg
  • Saturated fat: 21g
  • Sodium: 624mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Sweet Potato and Coconut Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy