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.
The 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
Author: Margee Berry
Serves: 4
Ingredients
- 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
Instructions
- Heat 2 teaspoons olive oil in large saucepan, add sweet potato and onion, saute 5 minutes.
- 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.
- Meanwhile stir cilantro and remaning oil in a small bowl, set aside.
- In a small skillet toast coconut over medium heat shaking skillet often until golden all over about 4 minutes, set aside.
- 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.
