Makes twelve appetizer servings.


  • 1 large onion, chopped
  • 2 T. cooking oil
  • 2 cloves garlic, minced
  • 1 tsp. red curry paste or 2 to 3 tsp curry powder
  • 6 medium sweet potatoes peeled and cut into ¾ inch pieces
  • 2 (14 oz) cans chicken broth
  • 1 14 oz can unsweetened coconut milk
  • 1 2-inch piece lemon grass, fresh
  • 2 tsp. grated fresh ginger, optional
  • ¼ tsp. white pepper
  • 1/8 tsp. salt

Pita Crisps Ingredients:

  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1 tsp. black caraway seeds
  • 2 pita bread rounds
  • Melted butter, as needed
  • Toasted seeds, as needed


  1. In a 4-quart Dutch oven cook onion in hot oil over medium heat for 3 minutes, stirring occasionally.
  2. Add garlic and curry paste, then cook 3-5 minutes until onion is tender, stirring occasionally.
  3. Add sweet potatoes, chicken broth, coconut milk, lemon grass, and ginger, then bring to a boil.
  4. Reduce heat and simmer, covered, 10-15 minutes until sweet potatoes are tender.
  5. Cool slightly and discard lemon grass, then remove half of mixture (about 4 C) from pot.
  6. Place mixture in small batches in a blender container or food processor bowl.
  7. Cover, then blend until smooth.
  8. Return pureed mixture to soup mixture in pot.
  9. Add pepper and salt, then heat through and serve with pita crisps.

Pita Crisps Instructions:

  1. In a skillet combine cumin seeds, mustard seeds, and black caraway seeds.
  2. Heat over low heat for 2-4 minutes or until fragrant, stirring occasionally.
  3. Cut two pita bread rounds into eight wedges each.
  4. Spread in a single layer on a cookie sheet and brush with melted butter.
  5. Sprinkle with toasted seeds and press seeds lightly.
  6. Toast in a 350-degree Fahrenheit oven until crisp, about 8-10 minutes.

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