Coconut Yam Curry Soup Recipes

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WONDERFUL CURRIED SWEET POTATO SOUP



Wonderful Curried Sweet Potato Soup image

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

1 tablespoon oil (I used sunflower oil)
1/2-3/4 cup chopped onion (1-2 onions)
1 garlic clove, chopped
1 tablespoon curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like)
1 tablespoon grated fresh ginger (levelled tbsp)
4 cups peeled and cubed sweet potatoes (not yams)
1 red bell pepper, deseeded and chopped
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
2 tablespoons rum (optional but recommended, I use white rum)
salt
4 -6 tablespoons sour cream (any fat content)
sweet paprika

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



Spicy Sweet Potato and Coconut Soup image

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

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

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



Coconut Yam Curry Soup image

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

3 medium yams, baked (or sweet potatoes)
1/2 onion
6 garlic cloves
1 1/2 cups low-fat soymilk or 1 1/2 cups milk
1 teaspoon curry powder (or more to taste)
1 teaspoon black pepper
1 vegetable bouillon cube
chopped cilantro (optional)
1 tablespoon margarine or 1 tablespoon oil, for sautaeing
7 ounces light coconut milk (or more to taste)

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



Coconut, Yam, and Leek Soup image

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

1 tablespoon coconut oil
2 yams, peeled and cubed
1 large carrot, sliced 1/4-inch thick
1 large leek, thinly sliced
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 Meyer lemon, juiced
1 (32 fluid ounce) container vegetable broth
1 (14 ounce) can coconut milk
1 pinch kosher salt to taste
1 cup chopped fresh spinach, or more to taste

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)



Thai Tom Yum Soup With Coconut Milk (Tom Kha) image

This Thai tom yum soup is full of delicious and warm flavors. With delightful lemongrass, lime juice, coconut milk, broth, and shrimp, this dish is truly restaurant-quality.

Provided by Darlene Schmidt

Categories     Side Dish     Entree     Appetizer     Soup

Time 25m

Yield 3

Number Of Ingredients 14

4 cups low sodium chicken stock
1 stalk lemongrass (minced)
3 makrut lime leaves or 1 teaspoon grated lime zest
3 to 4 cloves garlic (minced)
1 to 2 red chiles (finely sliced, or substitute 1/2 to 3/4 teaspoon dried crushed chile)
1 1/2 cups shiitake mushrooms (fresh, sliced)
12 medium raw shrimp (shells removed)
2 cups broccoli florets (or other greens of your choice)
3/4 cup cherry tomatoes
1/2 can coconut milk (good quality)
3 tablespoons fish sauce
1 tablespoon lime juice (freshly squeezed)
1/3 cup fresh coriander (cilantro; roughly chopped)
Optional: 1/2 teaspoon sugar

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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2018-08-24 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 …
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SWEET POTATO COCONUT CURRY - LIFE MADE SIMPLE
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  • 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)
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SAVOURY COCONUT CURRY SOUP WITH SHRIMP, GINGER, AND SWEET ...
Add the sweet potatoes and stir to coat with the curry powder. 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.
From more.ctv.ca
  • Season shrimps with salt and pepper, cover with plastic wrap and set aside in refrigerator. In a 4-quart (4 L) pot, melt the butter, add the oil over medium heat. Add lemongrass, minced ginger and curry powder and cook, stirring, until fragrant, about one to two minutes.
  • 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.


CURRIED SWEET POTATO SOUP WITH COCONUT MILK RECIPE
2009-05-26 Simmer soup for 15 minutes. Remove soup from heat and cool. The Spruce / Diana Chistruga. Ladle soup into a blender or food processor and blend in batches until smooth and creamy. Place soup back into the saucepan over medium heat. The Spruce / Diana Chistruga. Add coconut milk and water and stir well to combine.
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SIX O’CLOCK SOLUTION: YAM AND COCONUT CURRY SOUP ...
2020-01-27 Preheat oven to 400 degrees F (200 C). Line a baking sheet with parchment paper. Pat chickpeas dry with paper towels, toss with 1 tablespoon (15 …
From montrealgazette.com
Estimated Reading Time 3 mins


COCONUT CURRY SHRIMP SOUP RECIPES
Add the sweet potatoes and … From more.ctv.ca. Season shrimps with salt and pepper, cover with plastic wrap and set aside in refrigerator. In a 4-quart (4 L) pot, melt the butter, add the oil over medium heat. Add lemongrass, minced ginger and curry powder and cook, stirring, until fragrant, about one to two minutes. Add coconut milk, stock, lime and sugar. Increase heat to …
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COCONUT YAM CURRY SOUP RECIPES
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.
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COCONUT CURRY SWEET POTATO KALE SOUP — ZESTFUL KITCHEN
2021-10-14 How to Make Sweet Potato Curry Soup. Cook the ground pork in a large pot. Transfer the pork to a bowl and reserve the drippings in the pot. Cook the onion in the drippings until softened. Add the garlic, curry powder and red pepper flakes and cook briefly. Stir in the sweet potatoes and cook 2 minutes. Add the coconut milk and water, then bring ...
From zestfulkitchen.com


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