Curried Sweet Potato Soup Wshrimp Toasted Coconut Recipes

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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



Spicy Sweet Potato and Coconut Soup image

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

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

CURRIED SWEET POTATO SOUP WITH SHRIMP AND TOASTED COCONUT

Categories     Soup/Stew     Potato

Yield 8 servings

Number Of Ingredients 20



CURRIED SWEET POTATO SOUP WITH SHRIMP AND TOASTED COCONUT image

Steps:

  • Preheat oven to 400 F. Toss sweet potatoes in 2 tablespoons melted butter, cover and bake for 30 minutes. In a 4-quart heavy-bottomed pan, heat 1/4 cup butter over medium heat. Add onion and carrots, cover and cook for 15 minutes, stirring occasionally until vegetables are softened. Add garlic, ginger, chilies and curry; cook 1 minute, and stir in roasted sweet potatoes and apple chunks. Add stock, bring to a boil and reduce to a simmer. Cook, uncovered for 20 to 30 minutes or until vegetables are very tender. Cool, puree soup in blender or processor in batches. Whisk in coconut milk. Soup may be prepared ahead to this point. Re-warm soup over low heat, stirring. Season with salt, pepper and cider vinegar. In a heavy-bottomed skillet, sauté shrimp in remaining butter. Add orange zest, shrimp, cilantro and raisins to soup. Keep warm. Fold mango chutney into whipped cream and reserve. Ladle soup into serving bowls and spoon a dollop of mango chutney whipped cream in center of each. Serve immediately.

2 pounds sweet potatoes, peeled and cut into 1 inch chunks
½ cup butter
1 onion, peeled and sliced
2 carrots, peeled and sliced
½ cup chopped garlic
½ cup peeled, chopped fresh ginger
1 or 2 jalapenos, sliced with seeds to taste
3 tablespoons curry powder
1 large tart apple, peeled, cored and diced
1 quart (4 cups) low- or no-sodium chicken broth
1 (14 ounce) can unsweetened (or lite) coconut milk
Salt and freshly ground black pepper to taste
Cider vinegar to taste
½ to 1 pound medium shrimp, peeled, deveined and chopped
Zest of 1 orange
1/3 cup chopped, fresh cilantro leaves
¼ cup raisins
2 tablespoons mango chutney, chopped fine
1/3 cup heavy cream, lightly whipped until soft peaks form
½ cup unsweetened shredded coconut, lightly toasted

SPEEDY SWEET POTATO SOUP WITH COCONUT

A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 10m

Number Of Ingredients 8



Speedy sweet potato soup with coconut image

Steps:

  • Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
  • Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

1 tbsp vegetable oil
1 onion , chopped
1-2 tsp Thai curry paste , red or green
1l vegetable stock
half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
handful coriander , roughly chopped
mini naan bread , to serve
750g sweet potato , grated

SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE

This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping - snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 8h20m

Yield 6 servings

Number Of Ingredients 13



Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale image

Steps:

  • Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
  • Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 396 milligrams, Sugar 19 grams, TransFat 0 grams

2 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks
1 medium yellow or red onion, chopped
5 large garlic cloves
2 tablespoons coconut oil, preferably unrefined virgin
2 tablespoons packed light brown sugar
1 teaspoon turmeric
1/2 teaspoon kosher salt, plus more to taste
1 (4-ounce) jar red curry paste (1/2 cup)
1 (13-ounce) can full-fat coconut milk
1 cup smooth peanut butter
Juice of 1 lime, plus more to taste
5 ounces/1 medium bunch baby kale or spinach, stemmed and chopped
Roasted, salted peanuts, for topping

PRESSURE COOKER SWEET POTATO-COCONUT CURRY SOUP

This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavor as you like. The rich soup is quite thick, so if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping, but roasted salted peanuts also work beautifully. Find the slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14



Pressure Cooker Sweet Potato-Coconut Curry Soup image

Steps:

  • Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar and turmeric, then add the sweet potatoes, 2 1/2 cups water and 1/2 teaspoon salt. Cover and cook on high pressure for 25 minutes.
  • Release the pressure naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter.
  • Using an immersion blender, purée the soup. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add cayenne, more salt, brown sugar, lime juice or curry paste as desired. Serve in bowls with peanuts on top.

Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 61 grams, Fat 36 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 16 grams, TransFat 0 grams

2 tablespoons coconut oil, preferably unrefined virgin
1 large yellow or red onion, chopped
1/2 teaspoon kosher salt, plus more for seasoning
5 large garlic cloves, crushed
1 (4-ounce) jar red curry paste (1/2 cup), plus more to taste
1 tablespoon packed light brown sugar, plus more to taste
1 teaspoon ground turmeric
2 1/2 pounds sweet potatoes or yams, peeled and cut into 1- to 2-inch pieces
1 (13-ounce) can full-fat coconut milk
3/4 cup smooth natural peanut butter
1 medium bunch baby kale or spinach (6 to 8 ounces), stemmed (if needed) and chopped
Juice of 1 lime, plus more to taste
Pinch of ground cayenne (optional)
Chopped roasted, salted peanuts, for serving

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



Wonderful Curried Sweet Potato Soup image

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.

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

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