Sweet Potato–Coconut Soup with Thai Curry


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. 

Active Time:
20 mins
Total Time:
1 hrs
8 to 10


  • 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


  1. 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.

  2. In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.

    Sweet Potato–Coconut Soup with Thai Curry
    © John Kernick

Make Ahead

The soup can be refrigerated for 3 days.

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