Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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. Slideshow: More Sweet Potato Recipes 

Melissa Clark
November 2016

Gallery

Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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

Make Ahead

The soup can be refrigerated for 3 days.

Advertisement
Advertisement