Name: Sweet Potato and Mushroom Soup
Yield: 4, 4 servings
Ingredients: 1 tbsp lime juice; 2 tbsp soy sauce; 1 cup onion (diced); 2 tbsp red curry paste; 1 13.5 oz can full fat coconut milk; 2 tbsp coconut oil (divided); 1 1/2 cups low sodium vegetable stock; 10 oz white button mushrooms (sliced); 2 cloves garlic (minced (or one tbsps)); 3 cups sweet potatoes (peeled and diced, about 2 medium); cilantro, fresh

Sweet Potato and Mushroom Soup

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This cozy soup is great for the cold weather with a kick of red curry paste!

By: Highcalorierecipes (via Highcalorierecipes)

Original Publish: Nov 17, 2022

Last Updated: Mar 4, 2026

Yields: 4, 4 servings

Nutrition Facts

258 kcalCalories

6 gProtein

43 gCarbs

8 gFat

Instructions

In a large pot over medium heat, warm 1 tbsp of coconut oil. Add the sliced mushrooms and cook stirring occasionally until cooked through about 5-6 minutes. Put mushrooms into a separate bowl and set aside.
Using the same pan that the mushrooms were cooked in, warm remaining 1 tbsp coconut oil over medium heat. Add diced onion and cook until soft and beginning to brown, about 7 minutes.
Add garlic and continue cooking for 2 minutes. Add curry paste stirring constantly until fragrant, about 30 seconds.

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Chef's Notes

Note: This soup will thicken up when cold, you may want to add a splash of vegetable stock when reheating. It will thin out again to original consistency when heated.

Sweet Potato and Mushroom Soup

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