Red Curry-Lime Sweet Potato Soup


Got leftover sweet potatoes? Toss them in this spicy curry soup! This warm, cozy fall recipe is a great way to use up some of your Thanksgiving leftovers, since you only need five more ingredients and a few pantry staples to toss it together.

Red Curry-Lime Sweet Potato Soup
Photo: Carson Downing
Hands On Time:
15 mins
Total Time:
35 mins
9 cups


  • 2 tablespoon vegetable oil

  • 2 medium leeks, white and light green parts chopped and washed

  • Coarse salt

  • 2 tablespoon Thai red curry paste

  • 4 cup mashed sweet potatoes

  • 1 13-14 ounce can unsweetened coconut milk

  • 3 cup water

  • 1 lime, zested and juiced

  • Lime wedges

  • ¼ cup chopped fresh cilantro


  1. In a 4- to 5-quart saucepan heat 2 Tbsp. vegetable oil over medium. Add leeks and a pinch of salt. Cover and cook until tender, about 8 minutes. Stir in red curry paste. Increase heat to medium-high. Cook and stir 1 minute; stir in sweet potatoes, coconut milk, 3 cups water, and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until heated through, stirring occasionally. Remove from heat. Let cool slightly.

  2. Using an immersion blender, blend until smooth. Stir in lime zest and juice; heat through. If desired, drizzle with olive oil, sprinkle with black pepper, and top with cilantro. Serves 6.

Nutrition Facts (per serving)

330 Calories
15g Fat
44g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 330
% Daily Value *
Total Fat 15g 19%
Saturated Fat 10g 50%
Sodium 540mg 23%
Total Carbohydrate 44g 16%
Total Sugars 14g
Protein 4g
Vitamin C 33.3mg 167%
Calcium 75mg 6%
Iron 2.8mg 16%
Potassium 544mg 12%
Folate, total 20.7mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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