Sweet Potato and Coconut Soup

It was a miracle!  A meal that had ALL THREE boys smacking their lips!  One of them even got up from the table to give me a hug and a “thank you for making dinner.”  This, I thought, is a recipe I have to share!  It’s a silky, decadent and hearty soup that, combined with a green veggie and wraps, makes a perfect meal.

I love spicy Thai food, so I made mine with green curry paste, which can be added at the last minute to just the portion for the spice lovers.  If you want to get fancy, you can make a really tasty condiment for the soup from the juice of one lime and a handful of cilantro whizzed in the blender.  Put one dollop of the cold cilantro lime pesto into the middle of the bowl of hot soup, and enjoy the contrast in flavour and temperature. 

Now that I know the boys like this, I will try to hide things in it next time.  Probably silken tofu for a burst of protein.

Sweet Potato and Coconut Soup

serves six


Two tablespoons of olive oil

Two medium onions, diced

Two large sweet potatoes, peeled and diced into 1-cm cubes

two cubes of vegetable stock

six cups of water

one can of coconut milk, use light coconut milk for a less decadent version

1/2 teaspoon of Thai green curry paste, to taste

one lime

cilantro for garnish

Things you can hide in here: silken tofu, carrots, yogurt, milk, white beans…

Sautee onion in oil over medium heat for 2-3 mins.

Add water, stock, and sweet potato.

Bring to a boil and boil until potato is tender, about 10 mins.

Use immersion blender, or puree in batches in blender until very smooth.

Whisk in coconut milk.

Set a portion aside for those who like spicy food, and whisk green curry paste into that portion. 

Serve with a wedge of lime and garnish with cilantro.

Wait for lip smacking and hugs to begin.


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