Photo: Beatriz Da Costa Photo by: Photo: Beatriz Da Costa

Spicy Sweet Potato and Coconut Soup

Real Simple MARCH 2005

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 45 Minutes


  • 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


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.

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

Go to Full Version of

Spicy Sweet Potato and Coconut Soup Recipe