Spicy Sweet Potato and Coconut Soup

Photo by Beatriz Da Costa
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 409 calories
    • Calories 69 calories from fat
    • Fat 32 g
    • Sat Fat 21 g
    • Cholesterol 0 mg
    • Sodium 624 mg
    • Protein 7 mg
    • Carbohydrate 30 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 81 mg


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


  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.
  2. 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.
  3. 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.
  4. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.