Sweet Potato Coconut Soup

June 4, 2018



2 tbsp vegetable oil

2 onions, chopped

2 stalks celery, chopped

2 tbsp chopped ginger root

1 tsp mild curry paste or powder

6 cups diced peeled sweet potatoes 

2 apples, peeled, cored and diced

5 cups chicken or vegetable stock

1 cup coconut milk

¼ tsp each salt and pepper

1 tbsp lime juice

2 tbsp chopped fresh coriander, green onion or parsley



In a large saucepan, heat oil over low heat; cook onions, celery and ginger until tender, about 4 minutes.  Add curry paste; cook, stirring, for 1 minute.


Add potatoes, apples and stock; bring to boil.  Cover, reduce heat and cook gently until vegetables are tender, about 25 minutes. Add coconut milk; cook for 5 minutes.


In batches, transfer to blender or food processor, or use immersion blender; puree. Season with salt and pepper.  


Just before serving, stir in lime juice; garnish with coriander.

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