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So, I'm back on a soup kick. It happens every few months (weeks) where all I want to eat is soup.  Huge, piping hot bowls filled with veggies, beans, meat, uber-flavorful stock, spices and herbs.

Total time

30 minutes




Lunch, Appetiser


  • 1 tbsp olive oil ((divided))
  • 3 cloves garlic
  • 3 piece fresh ginger,
  • 2 tbsp green or red curry paste
  • 4 medium sweet potatoes, cooked and peeled
  • 1 ½-2 tsp. coarse salt
  • 4 cups unsalted vegetable stock
  • zest and juice of medium limes
  • 1½ tsp granulated sugar
  • 1 (15 oz.) can coconut milk
  • cayenne pepper (optional)
  • fresh cilantro leaves and coconut flakes (for garnish)


  1. In a Dutch oven or stock pot, heat oil to medium-high. Add garlic and ginger and saute 30-60 seconds, until fragrant. Add curry paste and stir. Add sweet potatoes. Whisk in stock, and bring to a simmer. Allow to cook 12-15 minutes. Puree, until smooth, with an immersion blender. Whisk in lime zest and juice, sugar, coconut milk and cayenne (if using). Taste and adjust seasoning, if necessary. Serve with cilantro and coconut flakes.
  2. View the recipe instructions at The Gourmet RD

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