A trio of coconut—coconut oil, coconut milk and toasted coconut flakes—makes its way into this fragrant and lovely twist on a classic Thanksgiving soup from cookbook author Melissa Clark.Slideshow:More Sweet Potato Recipes
A great sweet potato coconut curry based soup. I did also sprinkled to the top before serving some pink salt, freshly ground pepper and smoked paprika powder. I did roast, in the oven, the sweet potatoes, but only because I was roasting some other root veggies pre-prep.
It's ok to use salt and pepper when sautéing the peppers and onions. Actually salt should be gradually added to each step to pull all the flavors out. After my additions, I found it to be more flavorful than it was when I followed the recipe to the T. Very good!
A big disappointment. Ingredients $$, plus a lot of prep effort, and the result was bland and lacking in kick. We added salt and aleppo pepper at the table and it helped, but not nearly enough. Perhaps a double dose of red curry paste would have made it more interesting.
I made this after checking out the latest F&W issue. This soup is really good, and I thought it was better the next day. I felt there was some flavor missing, and the recipe does not call for salt or pepper. I added both, and it really boosted the flavor. I would make this again!
Texture and flavor were wonderful. I used some salt on serving.