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The Dizzy Cook Sweet Potato Coconut Curry Soup
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5 from 1 vote

Coconut Curry Sweet Potato Soup

Customize this with safe veggies!
Can be made dairy free/coconut free by adding hemp milk or can be made coconut free by adding whole milk or cream.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Author: Alicia


Soup Base

  • 1 tbsp ghee or olive oil
  • 3 cloves garlic
  • 2 leeks (white and light green parts only) chopped can also use 1 shallot instead
  • 2 tbsp chopped ginger
  • 1-½ tbsp red curry paste Mae Ploy is much stronger/more spicy than Thai Kitchen so adjust accordingly
  • 1-2 tbsp turmeric
  • 1 large or 2 small sweet potatoes cut in ½ inch cubes
  • 1-½ tbsp sugar I used brown. You can also use honey.
  • 2 13.5oz cans full fat coconut milk I used Trader Joe's. You can use whole milk, cream, or hemp milk. If using hemp or regular milk, wait till the end to add. I will say I have never substituted these before so I'm not sure if the end result will be as good.
  • 1 quart vegetable or chicken stock homemade or safe store bought

Optional Mix Ins

  • 1 lb shiitake mushrooms cleaned and sliced
  • 1 red bell pepper chopped
  • 1-2 zucchini chopped
  • 4 green onions chopped
  • ¼ cup toasted pumpkin seeds
  • HYH safe sriracha Yellowbird Blue Agave is the cleanest brand I have found. Link above recipe.
  • ¼ cup cilantro chopped
  • 1 lb chicken breast cut into bite size pieces


  • Heat cooking fat (ghee or oil) in a large pot to medium heat. Add leeks or shallots and saute for 1-2 minutes. Add garlic and ginger and keep an eye on it so it does not burn. Cook another minute.
  • Add curry paste, turmeric, and sugar and combine/cook till fragrant. Add sweet potatoes and broth and simmer until the potatoes have softened. Mine took about 15-20 min. 
  • When the potatoes are starting to soften, add in the coconut milk and combine till smooth. Remove the pot from heat and allow to cool for about 10 minutes.
  • Add soup mixture to blender or food processor (or use a handy dandy immersion blender) and process till smooth. As you do this (if using a blender or food processor), use the same large pot to heat your cooking fat and add your choice of "mix in" vegetables. Stir fry veggies till cooked through, but not too soft. Mine took about 7-8 minutes.
  • If you're adding chicken, you can cook it in the pan with the veggies or stir fry it in a separate pan to keep a better eye on it. While I'm a fan of one pot dishes, the juices from the chicken will make it more difficult for your veggies to not get soggy. This will also cook around 7 minutes.
  • Return blended soup mixture to the large pot with your stir fried veggies. If too thin, you can add more stock or water. Cook over low heat for another 10 minutes. Top with pumpkin seeds, cilantro, green onions...whatever you like!