Spicy Sweet Potato Soup


  • 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
  • 1 tablespoon olive oil
  • 1 cup thinly sliced onion

The yellow curry and ginger add zip to sweet potatoes. This makes a wonderful appetizer soup and feeds a crowd.


  • 15 minutes to assemble
  • 35 minutes to cook
  • Total time: 50 minutes


  • 9 cups


  1. Heat oil in soup pot over medium-high heat. Add onion and ginger. Cook until onion starts to wilt.
  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.
  3. Purée soup, in small batches, in a food processor or blender until smooth. Garnish with cilantro and serve.

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