Recipe by

Visit website

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




  • 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.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks