Sweet Potato Coconut Curry Soup


This recipe for sweet potato coconut curry soup is a “savory” entry in our March Recipe Madness Contest, created and submitted by Margee Berry. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.

Sweet Potato Coconut Curry Soup Recipe: Vegan, Dairy-Free, and Soy-Free
Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThe creamy base of this coconut curry soup is enriched with pureed sweet potato and spiced with fragrant lemongrass, curry and ginger.

For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Sweet Potato Coconut Curry Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian. In fact, they are generally top food allergy-friendly.

Sweet Potato Coconut Curry Soup
Prep time
Cook time
Total time
Serves: 4
  • 4 teaspoons extra virgin olive oil, divided
  • 2 cups peeled cubed organic sweet potato
  • 1 cup chopped onion
  • 1 lemongrass stalk
  • 1 teaspoon minced peeled ginger
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 2 cups water
  • ⅓ cup finely chopped fresh cilantro
  • ¼ cup large flaked unsweetened coconut
  • 1-1/2 cups So Delicious Dairy Free Culinary Coconut Milk
  1. Heat 2 teaspoons olive oil in large saucepan, add sweet potato and onion, saute 5 minutes.
  2. Trim end off lemongrass, finely chop white end part of stalk just about 1-inch up from the bottom. Add chopped lemongrass, ginger, curry powder and salt to saucepan; saute 1 minute more. Pour in water and cover with lid, cook until sweet potatoes are fork tender about 12 minutes.
  3. Meanwhile stir cilantro and remaning oil in a small bowl, set aside.
  4. In a small skillet toast coconut over medium heat shaking skillet often until golden all over about 4 minutes, set aside.
  5. To serve working in batches puree sweet potato mixture in food processor or blender; add pureed mixture back to saucepan, add coconut milk and whisk over medium heat until warmed through. Ladle soup into 4 bowls, add a dollop of cilantro and sprinkle with toasted coconut.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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