Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup
Photo by Beatriz Da Costa


  • 1 tablespoon red curry paste (found in the international section of markets)
  • 1 ½ pounds sweet potatoes (about 3 large potatoes), rinsed
  • 3 ½ tablespoons lemon juice
  • 3 cups chicken or vegetable broth
  • 1 tablespoon vegetable oil
  • 1 15-ounce can unsweetened coconut milk
  • 1 onion, roughly chopped
  • + 4 more ingredients
    • ½ cup fresh cilantro sprigs
    • 1 2-inch piece fresh ginger, peeled and thinly sliced
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon kosher salt

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...

View full recipe at My Recipes


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