Smooth Coconut Curry Sweet Potato Soup
A kick of spicy cayenne and curry, and a smooth, rich coconut milk make this soup an easy Fall meal that comes together quickly and only requires 6 ingredients.
We ate some amazing food while we were in the Philippines. It was simple but flavorful with lots of mango and pineapple, and rice with every meal. The meat was about as fresh as it gets (chicken and fish all from the island or sea around it).
I ate a really delicious vegetable curry while I was there (it cost about 1.50 USD) that was loaded with sweet potatoes, green beans and carrots. I have been craving it since we left! This soup doesn’t come close to how good that curry was in Siargao, but it’s still pretty good. What’s more is that it only has a few ingredients, and it is pretty hard to mess up. It’s my way of saying hello to Fall here, but still trying to hold on to those tropical vacation vibes.
October 27, 2016 @ 8:47 am
I think will try this on Saturday. Too bad you are missing the snow here in CT today
October 27, 2016 @ 9:23 am
Too bad!!!
October 30, 2016 @ 6:14 pm
What do you think this would be like with butternut squash? Thats what I got by mistake to make this recipe. I knew it was something that color.
October 30, 2016 @ 6:16 pm
I think it would just as good! Might take a little bit longer but should be fine! Let me know how it goes:)
October 30, 2016 @ 6:22 pm
You can text me in the future since I’m not on Facebook anymore! 860-977-9192
October 27, 2018 @ 6:51 am
This is SO GOOD!!! Creamy but no cream in it! Curry flavor is just right using 4 cups milk. Doubling the recipe next time!