Coconut Curry Sweet Potato Soup

Name: Coconut Curry Sweet Potato Soup
Ingredients: 6 tablespoons coconut oil or neutral oil, such as grapeseed; 1¾ pounds carrots, peeled and cut into 1-inch cubes (about 5 cups); 1¾ pounds sweet potatoes, peeled and cut into 1-inch cubes (about 5 cups); 5 to 8 tablespoons red curry paste (use the lesser amount if you have a very spicy paste); 2½ teaspoons fine sea or table salt, plus more to taste; ½ teaspoon freshly ground black pepper; 1 cup unsweetened coconut flakes; 1 cup chopped shallots or red onion; 1 serrano chile or jalapeño, seeds removed if you like, minced; 3 fat garlic cloves, minced or finely grated; 2 teaspoons grated fresh ginger; 1 quart vegetable stock; 2 (13-ounce) cans coconut milk; Fish sauce, for serving (optional); 1 cup chopped cilantro leaves and tender stems, for serving; 1 red (Fresno) chile or jalapeño, thinly sliced

pbonlife.com

Coconut Curry Sweet Potato Soup - This rich, deeply spiced soup is roasting the sweet potatoes and carrots before adding them to the pot.

View full recipe on pbonlife.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pbonlife.com.

Share this recipe:

Cooking tools:

Immersion blender
Blender
Oven
Stove
Mixing bowl
Baking sheet
Parchment paper
Pot
Spoon
Plate
Ladle
Serving bowl
Chef's knife
Cutting board
Peeler
Grater

Ingredients

6 tablespoons coconut oil or neutral oil, such as grapeseed
1¾ pounds carrots, peeled and cut into 1-inch cubes (about 5 cups)
1¾ pounds sweet potatoes, peeled and cut into 1-inch cubes (about 5 cups)
5 to 8 tablespoons red curry paste (use the lesser amount if you have a very spicy paste)
2½ teaspoons fine sea or table salt, plus more to taste
½ teaspoon freshly ground black pepper
1 cup unsweetened coconut flakes
1 cup chopped shallots or red onion
1 serrano chile or jalapeño, seeds removed if you like, minced
3 fat garlic cloves, minced or finely grated
2 teaspoons grated fresh ginger
1 quart vegetable stock
2 (13-ounce) cans coconut milk
Fish sauce, for serving (optional)
1 cup chopped cilantro leaves and tender stems, for serving
1 red (Fresno) chile or jalapeño, thinly sliced