Spicy Sweet Potato And Coconut Soup Recipes

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SPICY SWEET POTATO AND COCONUT SOUP

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Provided by Lynn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11



Spicy Sweet Potato and Coconut Soup image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  • Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
  • Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g

1 ½ 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 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

SPICY SWEET POTATO AND COCONUT SOUP

This recipe is the epitome of all the things Thai food is known for - a perfect marriage of flavour, texture and heat. Keep the pesto separate if serving to a group, so that everyone can alter the heat to their preference.

Provided by YummySmellsca

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6 large bowls, 6 serving(s)

Number Of Ingredients 19



Spicy Sweet Potato and Coconut Soup image

Steps:

  • Pesto:.
  • In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
  • Soup:.
  • In a large pot, heat the oils over medium heat and add the onion.
  • Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
  • Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
  • Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
  • Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.

Nutrition Facts : Calories 566.3, Fat 27, SaturatedFat 15.4, Sodium 284.1, Carbohydrate 78.8, Fiber 6, Sugar 51.1, Protein 7

4 ounces unsalted peanuts, lightly toasted
4 garlic cloves, chopped
2 tablespoons finely grated fresh ginger
2 serrano peppers (seed if less heat is desired) or 2 Thai chiles, minced (seed if less heat is desired)
1 cup chopped cilantro
1/4 cup of fresh mint
2 tablespoons low sodium soy sauce
1/2 tablespoon toasted sesame oil
2 tablespoons lime juice
1 lime, zest of
1 tablespoon brown sugar
1 teaspoon coconut oil
1 teaspoon toasted sesame oil
1 large onion, chopped
2 cups vegetable stock
1 2/3 cups coconut milk (one 13.5 oz can)
1 2/3 cups water (use the can to measure)
1 cup cauliflower floret
1 1/2 lbs sweet potatoes, peeled, chopped and roasted

SPEEDY SWEET POTATO SOUP WITH COCONUT

A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 10m

Number Of Ingredients 8



Speedy sweet potato soup with coconut image

Steps:

  • Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
  • Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

1 tbsp vegetable oil
1 onion , chopped
1-2 tsp Thai curry paste , red or green
1l vegetable stock
half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
handful coriander , roughly chopped
mini naan bread , to serve
750g sweet potato , grated

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