WONDERFUL CURRIED SWEET POTATO SOUP
This IS a WONDERFUL SOUP. And look at the list, just a few ingredients! I came up with lots of GREAT ideas for the contest, but when I asked my friends what they liked best, they always mentioned this humble soup! How funny is that? The rum really makes a difference. It is added at the very end, so if you have kids at the table and you're worried about it, just serve them first and add the rum later. You may want to leave it out altogether, but just let me tell you one more time that the RUM IS a LOVELY ADDITION. I use Patak's curry paste which is available in Asian stores where I live. Madras is labelled as a hot paste and Korma as mild. I've also tried a Patak's paste called HOT/TRES EPICE which I do NOT RECOMMEND.
Provided by tigerduck
Categories Yam/Sweet Potato
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- SOUP:.
- In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
- Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
- Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
- Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
- Serve:.
- Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
SPICY SWEET POTATO AND COCONUT SOUP
Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
- Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
- Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g
COCONUT YAM CURRY SOUP
I got inspired by other recipes on this site to make my own version of this vegetarian soup and it came out delicious!
Provided by Kitchen Witch Maril
Categories Yam/Sweet Potato
Time 30m
Yield 6 1 cup servings
Number Of Ingredients 10
Steps:
- Chop onions and garlic and sauté in butter in a large saucepan until onions are translucent but not brown.
- Meanwhile puree yams one at a time in a blender with ½ cup soymilk each and add to saucepan.
- Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
- Garnish with cilantro and serve with naan bread or Rycrisp.
Nutrition Facts : Calories 185, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 25.6, Carbohydrate 39.9, Fiber 5.7, Sugar 1.1, Protein 2.4
COCONUT, YAM, AND LEEK SOUP
Bursting with flavors of coriander and cumin, the sweet coconut balances the leeks and the gorgeous orange yams that have been browned to perfection. Easy, quick, and totally vegan/vegetarian.
Provided by Amy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 46m
Yield 4
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
- Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
- Ladle soup into serving bowls and garnish with fresh spinach.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 71.8 g, Fat 25.7 g, Fiber 12 g, Protein 7.3 g, SaturatedFat 21.6 g, Sodium 618.6 mg, Sugar 6.4 g
THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA)
Steps:
- Gather the ingredients.
- Add stock to a deep cooking pot and bring to a boil.
- Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass , also add the upper stalk pieces for extra flavor.
- Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.
- Add shrimp, broccoli, and cherry tomatoes . Simmer 3 to 4 minutes, or until shrimp are pink and plump.
- Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.
- Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
- Serve in bowls with fresh coriander sprinkled over.
Nutrition Facts : Calories 244 kcal, Carbohydrate 19 g, Cholesterol 42 mg, Fiber 2 g, Protein 13 g, SaturatedFat 13 g, Sodium 2360 mg, Sugar 4 g, Fat 15 g, ServingSize 2 to 3 cups (2 to 3 servings), UnsaturatedFat 0 g
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INSTANT POT SWEET POTATO COCONUT SOUP - YAY! FOR FOOD
From yayforfood.com
4.4/5 (29)Total Time 33 minsCategory Instant PotCalories 142 per serving
- Set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until softened, about 3-4 minutes. Add in the garlic and ginger and stir for another minute.
- Press “cancel” to turn off the Instant Pot. Add the remaining ingredients: sweet potatoes, carrots, spices (including salt and pepper), coconut milk, and water to the pot. Give the mixture a good stir to distribute the ingredients.
- Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 8 minutes. After it is ready, allow natural pressure release for 10 minutes before applying a quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot and give the soup a stir *(see first note). Using an immersion blender or high-powered blender **(see second note), blend the soup until it is completely smooth.
SWEET POTATO AND KALE COCONUT CURRY SOUP | KITCHEN CONFIDANTE
From kitchenconfidante.com
Ratings 2Calories 132 per servingCategory Main Course, Soup
- In a medium saucepan or pot, heat the canola oil over low heat. Add the onions and cook until translucent, about 2-3 minutes.
- Add the red curry paste and stir into the onions for about a minute, until fragrant. Pour in the chicken broth, coconut milk, and fish sauce and increase the heat to medium-high, and bring to a boil. Let it cook, stirring occasionally for about 5 minutes.
- Add the sweet potatoes and kale. Cook for about 5-10 minutes, or until the sweet potatoes are fork-tender, taking care to not let them get mushy. Adjust seasoning with salt and pepper if necessary.
SWEET POTATO SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.8/5 (38)Total Time 45 minsCategory EasyCalories 418 per serving
- In a large pot, or French Oven, over medium heat, cook bacon in it's own fat until crisp (8-10 min). Remove with a slotted spoon to a paper towel-lined plate. Leave 3 Tbsp oil in the pot; discard excess or leave it in there for a more flavorful soup.
- Add chopped onion, and celery and cook 4 min or until soft, stirring occasionally, then add 2 pressed garlic cloves and saute another minute.
- Stir in diced sweet potatoes, 1/2 tsp dried thyme leaves and 2 tsp salt. Now pour in 4 cups chicken broth, partially cover and simmer 20 min or until sweet potatoes are easily pierced with a fork.
- Puree soup until smooth. I accomplished this in two batches in my Blender. Return soup to pot and stir in 1 cup coconut milk, or add it to reach desired consistency then season with more salt and pepper to taste if desired. Serve in warm bowls. Sprinkle the tops with bacon and garnish with chopped parsley, if using.
SWEET POTATO COCONUT CURRY - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.8/5 (17)Total Time 35 minsCategory SoupCalories 198 per serving
- In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute. Add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile, cook for 2 additional minutes.
- Pour in the coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit. When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot. Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.
CHICKEN-COCONUT SOUP WITH SWEET POTATO - TASTE OF THE SOUTH
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Estimated Reading Time 40 secs
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Reviews 2Servings 3-4Cuisine Indian, KeralaCategory Main Course, Soups
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4/5 (2)Category Soup Recipes, Cream Soup
- In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice.
- In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.
SWEET POTATO AND COCONUT CURRY SOUP - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (106)Category MainsCuisine Vegan, IndianTotal Time 40 mins
- Heat the coconut oil in a large heavy bottom pan on medium heat. Finely dice the onion and add once the oil is melted.
- Cook for a few minutes until soft and translucent then add the crushed garlic. Cook for another minute.
THAI COCONUT SWEET POTATO SOUP - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (3)Total Time 35 minsCategory Soup And StewCalories 507 per serving
- Heat the oil in a large saucepan or Dutch oven or medium-high heat. Stir in the shallot and sweet potatoes. Cook 5 minutes, stirring occasionally, until the shallots are softened.
- Add the garlic, turmeric and cayenne and stir until fragrant, about 30 seconds. Add the peanut butter, soy sauce, broth and ½ cup of the coconut milk. Bring to a simmer, then lower the heat and partially cover the pan with a lid. Cook 20 minutes, or until the sweet potatoes are very soft.
- Scoop out 1 cup of the soup and puree in a blender or use an immersion blender right in the pot. Stir in the remaining ½ cup coconut milk, kale and peanut sauce.
SWEET POTATO COCONUT CURRY SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (76)Total Time 50 minsCategory EntreeCalories 424 per serving
- In the meantime, start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/avocado) oil (amount as original recipe is written // adjust if altering batch size). Cook for a few minutes and then add garlic and stir.
- Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat).
SWEET POTATO SOUP WITH COCONUT MILK - THE FOODIE AFFAIR
From thefoodieaffair.com
5/5 (6)Total Time 1 hr 20 minsCategory SoupCalories 504 per serving
- Cut clean sweet potatoes in half. Place on a baking sheet and drizzle with olive oil roasting until tender, between 45-60 minutes.
- While cooling, in a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onion and celery and sauté until soft, about 5 minutes. Add garlic and stir until blended.
SWEET POTATO COCONUT CURRY SOUP - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (4)Total Time 50 minsCategory Main DishCalories 357 per serving
- Heat the oil in a large pot over medium heat. Add the garlic and the onion (diced) and cook until golden brown.
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From wholesomelicious.com
4.4/5 (5)Total Time 30 minsServings 6Calories 401 per serving
- Once hot, add onion, ginger, garlic, bell pepper, and sweet potato. Cook the vegetables for 6-8 minutes, until sweet potatoes are soft and onion is clear. Add tomatoes.
- Coat vegetables with the curry paste, and immediately add the vegetable broth. Turn heat down to medium, add coconut milk and chickpeas. Let coconut milk "melt" and blend in the with the soup. Simmer for another 10-15 minutes.
CREAMY CURRIED SWEET POTATO SOUP WITH COCONUT MILK - VEGAN ...
From chefdehome.com
Cuisine AmericanTotal Time 35 minsCategory Soup, Lunch, Side DishCalories 250 per serving
- Heat olive oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and have started to brown slightly at the edges. (4-5 minutes)
- Add rough chopped sweet potato, cored and peeled diced apples, 3 cups of water or stock (if using. See Note 1) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 10 minutes. Quick Release, open the lid.
- Add coconut milk. Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in 1/2 tbsp of the lemon juice, black pepper. Stir well. Taste and adjust salt, and add more lemon juice (if needed). (See Note 2)
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From more.ctv.ca
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- Add coconut milk, stock, lime and sugar. Increase heat to high and bring to a boil. Reduce heat to medium and cook until potatoes are tender for approximately 15 minutes. Use an immersion blender to purée the potatoes to slightly thickened the soup.
- Add the shrimps and cook for three to five minutes until opaque and done. Season to taste with salt and pepper. Add fresh basil leaves and remove from heat.
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4.2/5 (22)Total Time 1 hr 55 minsCategory Dinner, Lunch, SoupCalories 439 per serving
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