Spicy Sweet Potato and Coconut Soup

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
6%
Spicy Sweet Potato and Coconut Soup
65 min.
6
321kcal

Suggestions

Looking for a delicious and comforting soup that's not only easy to make but also caters to various dietary needs? Look no further than this Spicy Sweet Potato and Coconut Soup! This mouth-watering recipe is perfect for those following a vegetarian, vegan, gluten-free, or dairy-free lifestyle. With only 321 calories per serving, it's a guilt-free treat that you can enjoy without any reservations.

This Spicy Sweet Potato and Coconut Soup is versatile enough to be served as a hearty soup, an appetizing antipasti, a satisfying starter, or even as a tasty snack. The combination of spicy and sweet flavors, along with the rich aroma of coconut milk, creates a symphony of taste that will have your taste buds dancing with joy.

To make this delectable dish, you'll need just a handful of fresh ingredients, including orange-fleshed sweet potatoes, cilantro, ginger, and red curry paste. The cooking process is simple and straightforward, taking only about 65 minutes from start to finish. With the help of a few essential pieces of equipment, such as a bowl, saucepan, and whisk, you'll be on your way to creating a memorable meal that's sure to impress your friends and family.

So why wait? Dive into this Spicy Sweet Potato and Coconut Soup and let the flavors transport you to a world of culinary delight. It's the perfect dish for a cozy night in or to share with loved ones at your next gathering. Get ready to fall in love with this delicious and nutritious recipe that's as good for your body as it is for your soul.

Ingredients

  • 0.5 cup cilantro leaves fresh chopped
  • inch ginger fresh thinly sliced
  • 3.5 tablespoons juice of lemon 
  •  onion chopped
  • tablespoon curry paste red
  • teaspoon sea salt 
  • tablespoon sesame oil toasted
  • 1.5 pounds sweet potatoes and into 
  • 15 ounce coconut milk unsweetened canned
  • cups vegetable stock 
  • tablespoon vegetable oil 

Equipment

  • bowl
  • sauce pan
  • ladle
  • oven
  • whisk
  • pot

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes.
  3. Remove from the oven and allow to cool.
  4. Heat the oil in a large saucepan or soup pot over medium heat.
  5. 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.
  6. Remove the skins from the sweet potatoes and cut into bite size chunks.
  7. 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

Calories321kcal
Protein4.46%
Fat58.33%
Carbs37.21%

Properties

Glycemic Index
29.5
Glycemic Load
12.37
Inflammation Score
-10
Nutrition Score
14.944782485133%

Flavonoids

Eriodictyol
0.43mg
Hesperetin
1.27mg
Naringenin
0.12mg
Apigenin
0.01mg
Luteolin
0.03mg
Isorhamnetin
0.92mg
Kaempferol
0.13mg
Myricetin
0.04mg
Quercetin
4.47mg

Nutrients percent of daily need

Calories:321.38kcal
16.07%
Fat:21.77g
33.49%
Saturated Fat:15.75g
98.41%
Carbohydrates:31.25g
10.42%
Net Carbohydrates:25.77g
9.37%
Sugar:9.33g
10.37%
Cholesterol:0mg
0%
Sodium:932.36mg
40.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.74g
7.49%
Vitamin A:16822.68IU
336.45%
Manganese:0.98mg
48.92%
Fiber:5.48g
21.9%
Copper:0.38mg
18.84%
Potassium:621.04mg
17.74%
Vitamin B6:0.29mg
14.61%
Magnesium:58.29mg
14.57%
Phosphorus:131.62mg
13.16%
Vitamin C:10.14mg
12.29%
Iron:2.01mg
11.14%
Vitamin B5:1.08mg
10.83%
Vitamin K:10.81µg
10.29%
Vitamin B1:0.12mg
7.93%
Folate:30.13µg
7.53%
Selenium:5.2µg
7.43%
Vitamin B3:1.23mg
6.16%
Zinc:0.87mg
5.77%
Calcium:55.11mg
5.51%
Vitamin B2:0.08mg
4.61%
Vitamin E:0.68mg
4.5%
Source:Allrecipes