Coconut Red Curry Sweet Potato Bisque (Dairy-Free)
Prep time
Cook time
Total time
Makes: 4-6 servings
  • For the Soup
  • ¼ cup olive oil
  • half white onion, chopped
  • 5 med japanese white sweet potatoes, sliced (skin-on)
  • 3-4 cloves garlic, chopped
  • 1 tsp salt, divided
  • 1 15-oz can full fat coconut milk
  • 1 can (use the coconut milk can to measure!) beef or veggie stock
  • black pepper
  • 3-4T red curry paste (I use this one - no MSG!)
  • water as needed
  • For Serving
  • Sesame-Soy Tofu (see recipe, below)
  • cilantro
  • olive oil
  1. In a large pot or Dutch oven over med-high flame, sauté onions in olive oil and ½ tsp salt until translucent, about 3-5 mins.
  2. Add sweet potato, garlic, remaining ½ tsp salt and black pepper to taste. Sauté until potatoes take on a little color, 10 mins.
  3. Add coconut milk and stock, bring to boil. Reduce heat to low and simmer 10 mins or until potatoes are tender.
  4. Carefully transfer soup and broth to a high speed blender and process until smooth, working in batches if necessary. (Note: whenever blending hot liquids, remove blender lid insert and loosely cover with a towel, allowing steam to escape, to avoid a soupsplosion.)
  5. Return soup to pot and stir through red curry paste to taste, beginning with 3 T and adding more as desired. If soup is too thick for your liking, thin with a little water. Serve warm topped with tofu, cilantro and drizzle of olive oil. Enjoy!
I love the savoriness and depth of using good quality beef stock in this soup, but for a vegan variation, veggie broth is super tasty, too. :)
Recipe by the pig & quill at