This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
Yellow Curry Sweet Potato Soup
15 minutes to assemble
35 minutes to cook
Total time: 50 minutes
35 minutes to cook
Total time: 50 minutes
9 cups
15 minutes to assemble
35 minutes to cook
Total time: 50 minutes
35 minutes to cook
Total time: 50 minutes
9 cups
The yellow curry and ginger add zip to sweet potatoes. This makes a wonderful appetizer soup and feeds a crowd.
Ingredients
- 1 tablespoon olive oil
- 1 cup thinly sliced onion
- 1 tablespoon minced ginger
- 1 tablespoon Yellow Curry Paste
- 1-13.5 oz can Coconut Milk, divided
- 2 lbs sweet potatoes, peeled and sliced thinly
- 2-14.5 oz cans vegetable broth
- 1 tablespoon dark brown sugar
- 1 teaspoon salt
- 3 tablespoons lemon juice
- Garnish: chopped cilantro
Directions
- Heat oil in soup pot over medium-high heat. Add onion and ginger. Cook until onion starts to wilt.
- Add Yellow Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved. Add remaining can coconut milk, sweet potatoes, broth, brown sugar and salt. Bring to a boil and turn down to a simmer. Simmer until sweet potatoes are soft. Mix in lemon juice.
- Purée soup, in small batches, in a food processor or blender until smooth. Garnish with cilantro and serve.
In This Recipe
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.