Recipe #9: Spicy Sweet Potato and Coconut Soup

If you like the mulligatawny soup recipe that I posted a few weeks ago, then you will probably like this soup recipe as well. If you don't like coconut, you should still give this recipe a try, because curry paste will undo a lot of the coconut taste. The balance between the coconut milk and the red curry paste is absolutely wonderful! We've only made this soup once, but both Malcolm and I loved this soup and we'll definitely make it again! This was also the first time that I baked sweet potatoes (with peel) in the oven, and was surprised at how easy it was to pull off the peel after baking. Prep & Cook Time: 50-60 mins Ingredients: - 1 1/2 pounds orange-fleshed sweet potatoes - 1 tablespoon vegetable oil - 1 onion, chopped - 1 (2 inch) piece fresh ginger root, thinly sliced - 1 tablespoon red curry paste - 1 (15 ounce) can unsweetened coconut milk - 3 cups vegetable broth - 3 1/2 tablespoons lemon juice - 1 teaspoon sea salt - 1 tablespoon toasted sesame oil - 1/2 cup chopped fresh cilantro


  1. Preheat oven to 400 degrees F (200 C). Place sweet potatoes directly on rack and bake until tender enough to easily pierce with a fork (~45 mins). Remove from oven and allow to cool.

  2. Heat the oil in a large saucepan (medium heat). Add the onion and ginger; cook and stir until tender (3-5 minutes).

  3. Stir in the curry paste and heat for 1 minute. Then, whisk in the coconut milk and vegetable broth. Bring to a boil, and then reduce heat to low and simmer for approx. 5 minutes.

  4. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for approx. 5 more minutes. Stir in lemon juice and mix.

  5. Ladle into bowls and, if desired, garnish with a drizzle of sesame oil and a little bit of cilantro.

Nutritional Info (per 1 cup of soup) Calories: 306 Total Fat: 20g Cholesterol: 0mg Recipe idea from http://allrecipes.com//Recipe/spicy-sweet-potato-and-coconut-soup/Detail.aspx

1 comment: