Food Recipes Soups Cream Soups Sweet Potato–Coconut Soup with Thai Curry 4.3 (9) 8 Reviews A trio of coconut — coconut oil, coconut milk, and toasted coconut flakes — makes its way into this fragrant and lovely take on a classic Thanksgiving soup from cookbook author Melissa Clark. By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 1 hr Yield: 8 to 10 servings Ingredients 3 tablespoons organic coconut oil 2 onions (1 pound), chopped 2 medium green bell peppers, chopped 2 tablespoons Thai red curry paste 2 tablespoons minced fresh ginger 2 garlic cloves, minced 3 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces 1 (15-ounce) can unsweetened coconut milk 3 tablespoons fresh lime juice Toasted unsweetened coconut and cilantro sprigs, for garnish Directions In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice. In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs. © John Kernick Make Ahead The soup can be refrigerated for 3 days. Originally appeared: November 2016 Rate It Print