Thai Curry Sweet Potato Soup

sweet potato


  • 2 tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. finely grated gingerroot
  • 1 tsp. each ground cumin, coriander and turmeric
  • ¼ tsp. crushed red pepper flakes
  • 2 cups vegetable or chicken broth
  • 4 cups cubed peeled Sweet Potatoes (about 1 ¼ lb)
  • 1 can light coconut milk
  • 1 tbsp. fresh lime juice
  • salt


Garnishes (optional)

  • ¼ cup chopped roasted peanuts
  • Finely grated lime rind,
  • Fresh coriander or parsley



  1. In a large saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, coriander, turmeric and red pepper flakes, stirring until onion is softened, about 3 minutes.
  2. Add broth, sweet potatoes and coconut milk; bring to a boil. Cover and reduce heat to low; cook for 12 to 15 minutes or until potatoes are tender.Let cool slightly.
  3. Puree with a hand held blender or potato masher. Stir in lime juice.Season to taste with salt.
  4. Serve garnished as desired.

 Serves 6