Go Back

Julie Andrews
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main, Side, Soup
Servings 8 servings


  • 1 Tbsp. olive oil
  • 3 cloves garlic peeled and minced
  • 3- inch piece fresh ginger peeled and minced
  • 2-3 Tbsp. green or red curry paste
  • 4 medium sweet potatoes cooked and peeled
  • 1 ½-2 tsp. coarse salt
  • 4 cups unsalted vegetable stock
  • Zest and juice of 2 medium limes
  • 1 ½ tsp. granulated sugar
  • 1 15 oz. can coconut milk
  • Pinch cayenne pepper optional
  • Fresh cilantro leaves and coconut flakes for garnish


  • In a Dutch oven or stock pot, heat oil to medium-high. Add garlic and ginger and saute 30-60 seconds, until fragrant. Add curry paste and stir. Add sweet potatoes. Whisk in stock, and bring to a simmer. Allow to cook 12-15 minutes. Puree, until smooth, with an immersion blender.
  • Whisk in lime zest and juice, sugar, coconut milk and cayenne (if using). Taste and adjust seasoning, if necessary.
  • Serve with cilantro and coconut flakes.