Cream of Sweet Potato Soup with Red Curry and Coconut Milk

La Cocina de Babel

Cold, snowy days call for a warm, creamy soup to warm you up from the inside out. This cream of sweet potato soup should do just that. Seasoned with red curry and ginger, this soup has a little heat that is beautifully tempered by the addition of coconut for a creamy soup with a full and robust taste. Garnish with cilantro and a drizzle of cream or coconut milk for an attractive finish.


  • olive oil (drizzle)
  • 1 onion (diced)
  • 2 garlic cloves
  • 1 teaspoon ground ginger
  • 1 tablespoon red curry paste
  • 1 kilogram sweet potatoes (peeled and chopped)
  • 1 liter chicken stock
  • 250 grams coconut milk (or heavy cream)
  • cilantro (for garnish)


  1. Start by crushing the garlic into a paste using a mortar and pestle.
  2. In a heavy-bottomed pot, heat up a drizzle of olive oil. Fry the onion and garlic in it a few minutes.
  3. Add the ginger and curry paste. Stir then incorporate the sweet potatoes.
  4. Cover everything with stock, bring to the boil, then lower the heat and simmer 15 minutes until the sweet potato is tender.
  5. Turn off the heat and pour in the coconut milk or cream. Mash everything together until a smooth cream is formed.
  6. Serve garnished with cilantro on top.
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