Coconut Curry Sweet Potato Soup
Coconut Curry Sweet Potato Soup

One of the cookbooks we reviewed was Michael Smith’s Real Food Real Good. A recipe that really stood out for me was the Coconut Curry Sweet Potato Soup.

It was really lovely and I enjoyed the inclusion of the sweet potato. It smoothed things out a lot, and was such a comforting bowl.

As a bonus, it is incredibly easy to throw together.

Coconut Curry Sweet Potato Soup

Servings Prep Time Cook Time
4 15 minutes 15 + minutes

Recipe Notes:

  • If you do not want any heat, omit the Sriracha sauce
  • If you want more of a spicy kick, consider adding some red or green curry paste (1 – 2 Teaspoons should do the trick


  • 2 Large Sweet Potatoes (about 2 pounds/900 g) peeled and grated
  • 2  Medium Onions, chopped
  • 2 Medium Carrots, chopped
  • 2 Cans (14 ounces/400 ml each) of coconut milk
  • 2 Cups (500 ml) of Water
  • 2 Cloves of Garlic, sliced
  • A 1-inch (2.5 cm) Knob of frozen ginger, finely grated
  • 2 Tablespoons (30 mL) of Curry Powder
  • 2 Teaspoon (10 ml) of salt
  • 1 Teaspoon (5 ml) of Sriracha or your favourite hot sauce



  1. Gather all of your ingredients
  2. Place everything into a large pot
  3. Over medium-high heat, bring everything to a rapid boil
  4. Reduce heat to a slow, steady simmer
  5. Cover and cook until the vegetables are tender (about 15 minutes)
  6. Remove from heat and puree with an immersion blender or regular blender. Work in batches if you have a small blender or food processor. The soup is still hot and you do not want it to overflow from the blender

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