Follow us
✦ FeaturedSoupe de patate douce au curry
Le Chaudron recipe

Soupe de patate douce au curry

Curried sweet potato soup with coconut

⏱ 35 minServes 4Easy220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.2 kg (2.6 lb)sweet potatoes
  • 2yellow onions
  • 4 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 1 tbspred curry paste
  • 1 tspturmeric
  • 1 tspground cumin
  • 400 ml (1⅔ cups)coconut milk
  • 1 L (4¼ cups)chicken stock
  • 3 tbspcoconut oil
  • 1lime
  • 1bunch of fresh cilantro
  • 100 g (3½ oz)toasted cashews
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.2 kg (2.6 lb) sweet potatoes
  • 2 yellow onions
  • 4 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 1 tbsp red curry paste
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 400 ml (1⅔ cups) coconut milk
  • 1 L (4¼ cups) chicken stock
  • 3 tbsp coconut oil
  • 1 lime
  • 1 bunch of fresh cilantro
  • 100 g (3½ oz) toasted cashews
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 immersion blender1 chef’s knife1 vegetable peeler1 wooden spoonGaram masalaBlack peppercorns

03 — Method

  1. Peel the 1.2 kg (2.6 lb) of sweet potatoes and cut into even 3 cm (1 in) cubes so they cook evenly.
  2. Thinly slice the 2 yellow onions. Remove the germ from the 4 garlic cloves and chop them. Finely grate the 3 cm (1 in) piece of peeled fresh ginger.
  3. Heat 3 tbsp of coconut oil in the large saucepan over medium heat and cook the onions for 8 minutes until soft and golden.
  4. Add the garlic and ginger and cook for 1 minute, stirring constantly. Stir in the red curry paste, turmeric and ground cumin and toast for 1 minute over low heat.
  5. Toasting the spices is ABSOLUTELY essential — without it the soup will taste flat, however good your spices.
  6. Add the sweet potatoes and stir for 2 minutes to coat them in the spices. Pour in hot chicken stock to cover, bring to a simmer and cook over low heat for 25 minutes until very soft.
  7. Blend right in the pan with an immersion blender until perfectly smooth. Stir in the coconut milk and heat for 3 minutes. Adjust the salt and pepper.
  8. Roughly chop the 100 g (3½ oz) of cashews and the cilantro, thin stems included. Serve the soup piping hot topped with cashews, cilantro, a squeeze of lime and a swirl of coconut milk.

This recipe is waiting for you, step by step.

Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.

Get it on Google Play

What the table says

No ratings yet — be the first to rate it.

No comments yet. Be the first to leave a review — from the app, or right here once signed in.

You might also like

CategoryStarters