Spicy Thai Sweet Potato Soup

serves 4


2 large Garnet or Jewel yams
1 1/2 qts. organic chicken stock
1 onion chopped
2 cloves garlic minced (let sit for 10 minutes)
1 large tablespoon Thai red curry paste
Splash of fish sauce
Splash of Trader Joes’ chili sauce
1 – 13 oz can of low fat organic coconut milk
1/2 tsp lime juice

  1. Preheat the oven to 400 degrees 
  2. Scrub the yams with the vegetable scrubber. Roast the yams whole with their skins on for 40 minutes or until they are very soft when pricked with a knife.
  3. Using a Dutch oven or heavy-based stock pot, saute the onion and garlic until soft. Add in the red curry paste. 
  4. Add the chicken stock and bring to a simmer. 
  5. Remove the yams from their skins. (Try eating the skins. It’s delicious. )
  6. Add the yams to the broth and simmer for 10 minutes. 
  7. Using an immersion blender purée the soup. You can also use a blender to purée the soup and then return it to the pot.
  8. Add the coconut milk, fish sauce, chili sauce and lime juice to taste. Season with salt if needed.