Sweet Potato–Coconut Soup with Thai Curry
The soup can be refrigerated for 3 days.
A great sweet potato coconut curry based soup. I did also sprinkled to the top before serving some pink salt, freshly ground pepper and smoked paprika powder. I did roast, in the oven, the sweet potatoes, but only because I was roasting some other root veggies pre-prep.Read More
Thank you very much, your Sweet Potato–Coconut Soup with Thai Curry Recipe was very tasty. Your recipe is very easy to follow. Certainly I will share this relationship with my relatives. My family will enjoy it Thanks http://bit.ly/2lyeqHZ http://bit.ly/2uEKZr8 http://bit.ly/2sl9etM http://bit.ly/2ly3ABMRead More
It's ok to use salt and pepper when sautéing the peppers and onions. Actually salt should be gradually added to each step to pull all the flavors out. After my additions, I found it to be more flavorful than it was when I followed the recipe to the T. Very good!Read More
A big disappointment. Ingredients $$, plus a lot of prep effort, and the result was bland and lacking in kick. We added salt and aleppo pepper at the table and it helped, but not nearly enough. Perhaps a double dose of red curry paste would have made it more interesting.Read More
I made this after checking out the latest F&W issue. This soup is really good, and I thought it was better the next day. I felt there was some flavor missing, and the recipe does not call for salt or pepper. I added both, and it really boosted the flavor. I would make this again!Read More
Texture and flavor were wonderful. I used some salt on serving.Read More