Thai Sweet Potato Soup



Serving size

about 1 1/2 cups
75 Minutes

This recipe can be multiplied and makes great leftovers. Serve with a 2-ounce whole grain or gluten-free roll.

Thai Sweet Potato Soup


2 tsp. Olive oil
1 medium White onions (diced)
1 clove Garlic, raw (minced)
24 ounce Yam, raw (diced)
1 tsp. Red Curry Paste
2 cups No salt added vegetable stock
1 Tbsp. Ginger root, raw (peeled and minced)
1/2 cup Lite Coconut Milk


Place olive oil in a large sauce pan over medium high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the garlic and cook for about one minute. Stir frequently.

Add the yams, curry paste, stock, lime juice, and ginger.

Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.

Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.

Add the coconut milk, stir, and bring back to temperature gently.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

There is just everything good about this recipe. The yams are full of fiber and great vitamins and minerals so it’s a bit of a sneaky way to get healthy. The ginger and curry are rich and warm, making this perfect for a cold evening. Serve with a bit of toast and chutney and you have perfect simple meal.

"Show me a man who lives alone and has a perpetually clean kitchen, and 8 times out of 9 I'll show you a man with detestable spiritual qualities."

Charles Bukowski, Poet