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Spicy Sweet Potato Soup

The yellow curry and ginger add zip to sweet potatoes. This makes a wonderful appetizer soup and feeds a crowd.
TIME
15 minutes to assemble
35 minutes to cook
Total time: 50 minutes
YIELD
9 cups
INGREDIENTS
1 tablespoon olive oil
1 cup thinly sliced onion
1 tablespoon minced ginger
1 tablespoon Yellow Curry Paste
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section), divided
2 lbs sweet potatoes, peeled and sliced thinly
2-14.5 oz cans vegetable broth
1 tablespoon dark brown sugar
1 teaspoon salt
3 tablespoons lemon juice
Garnish: chopped cilantro
DIRECTIONS
Step 1
Heat oil in soup pot over medium-high heat. Add onion and ginger. Cook until onion starts to wilt.
Step 2
Add Yellow Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved. Add remaining can coconut milk, sweet potatoes, broth, brown sugar and salt. Bring to a boil and turn down to a simmer. Simmer until sweet potatoes are soft. Mix in lemon juice.
Step 3
Purée soup, in small batches, in a food processor or blender until smooth. Garnish with cilantro and serve.

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