Recipes Soup Cream Soup Sweet Potato–Coconut Soup with Thai Curry 4.1 (7) 6 Reviews A trio of coconut — coconut oil, coconut milk, and toasted coconut flakes — makes its way into this fragrant and lovely twist on a classic Thanksgiving soup from cookbook author Melissa Clark. By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs Yield: 8 to 10 Ingredients 3 tablespoons organic coconut oil 2 onions (1 pound), chopped 2 medium green bell peppers, chopped 2 tablespoons Thai red curry paste 2 tablespoons minced fresh ginger 2 garlic cloves, minced 3 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces One 15-ounce can unsweetened coconut milk 3 tablespoons fresh lime juice Toasted unsweetened coconut and cilantro sprigs, for garnish Directions In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice. In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs. © John Kernick Make Ahead The soup can be refrigerated for 3 days. Rate it Print