Spicy Sweet Potato & Coconut Soup
Submitted by Taunya
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| prep time: Less than 30 minutes | cooking time: About 1 hour or so, if you inc | makes 4-6 servings |
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| This Thai-inspired soup is sooo tasty - I took it to work, where there's nary a vegan in sight and everyone who tasted it was dazzled! As a fringe benefit, roasting the sweet potatoes makes your house smell amazing... Although you may be tempted to skip the sesame oil and cilantro, don't! - they are essential finishing touches. |
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Equipment:
A 4 qt. saucepan, a knife, a wooden spoon and maybe a whisk.
Ingredients
1 1/2 pounds sweet potatoes, rinsed
1 Tbsp vegetable oil
1 onion, roughly chopped
1 2-inch piece of ginger, peeled and thinly sliced
1 Tbsp red curry paste
1 15-oz can unsweetened coconut milk
3 cups vegetable broth
3 1/2 Tbsp lemon juice
1 tsp sea salt
1 Tbsp toasted sesame oil
1/2 cup fresh cilantro sprigs
Directions
Preheat oven to 400 degrees. Put the sweet potatoes in (right on the rack) and bake for about 45 minutes, or until tender. Remove from oven and let cool.
Heat the vegetable oil in a large saucepan over medium heat. Saute the onion and ginger for about 5 minutes, or until the onion softens. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth (this is where I found the whisk came in handy) and gently bring to a boil. Reduce the heat so that it's just simmering, cover partially, and cook for 5 minutes.
Skin the sweet potatoes and cut into 1-inch chunks. Add them to the soup and cook for 5 more minutes.
Stir in the lemon juice and the salt. Put the soup into some bowls, drizzle with the sesame oil and throw a bit of cilantro on top. |
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Reviews (add your own)
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| Angie wrote on Sunday March 13th, 2005 10:45 PM |
 four soybeans |
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I found this recipe in Real Simple's March 2005 issue. Just had it for dinner, and it was delicious! Even fed it to someone who claimed she "doesn't like sweet potatoes". Both of us loved it. |
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| CJ wrote on Thursday September 22nd, 2005 04:19 PM |
four soybeans |
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So easy, So good!! I tossed in extra finely chopped sauted vegetables (celery&cabbage) to use up what I had left in the fridge. It was great. Highly recommend! |
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| kim wrote on Wednesday December 28th, 2005 08:56 PM |
four soybeans |
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mmmmmmm..... sooooo good! |
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| leah wrote on Monday January 16th, 2006 09:40 PM |
four soybeans |
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This is a great soup, especially when it is as cold as it is right now. Very hearty. |
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| Leslie Warren wrote on Monday August 14th, 2006 07:40 PM |
four soybeans |
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I'm eating it right now and it so absolutely delicious! Had two large sweet potatoes in my frig and some cilantro left over from salsa I made yesturday...and just happened to have all of the other ingredients. This is the best thing I've ever thrown together from what I had leftover in the frig! |
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| garrett wrote on Wednesday October 25th, 2006 02:22 PM |
 three and a half soybeans |
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I absolutely love this recipe.
Modification I started doing:
Take half of the chopped sweet potatoes and blend them with a cup of the broth, then add them back in with the other chopped spuds. Makes the soup a bit thicker and spreads some of the flavor around! |
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| Megs wrote on Thursday December 28th, 2006 07:24 PM |
four soybeans |
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This is hands down one of my favorite recipes! It is really good (and really spicy!)... here's some modifications I made: I used yams instead (the sweet potatoes were more expensive), added two garlic cloves (minced) and I didn't add the salt (I felt it didn't need it). |
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| Sabrina wrote on Monday January 01st, 2007 03:56 AM |
four soybeans |
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This soup is soooo amazing on a cold winter day. It's spicy, but not too much. My highly recommendations! |
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| K wrote on Friday October 26th, 2007 11:15 AM |
four soybeans |
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This soup is so, so easy and good. Don't skip the cilantro and sesame oil at the end. It really makes the soup. It's amazing. |
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