This velvety, mild curry soup is the perfect fall or winter warmer. The recipe features an easy homemade sweet chile sauce that tasters in our test kitchen swooned over.

6 servings

  • For sweet chile sauce:

  • 5 cloves garlic, smashed
  • 1 1/2 tsp. Crushed Red Pepper Flakes
  • 1 tsp. Kosher Salt
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • For soup:

  • 2 Tbsp. olive oil
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 2 Tbsp. Vietnamese Sweet Lemon Curry
  • 1 tsp. Kosher Salt
  • 1 lb. sweet potatoes or yams (about 3 medium), peeled and cut into 1-inch chunks
  • 8 oz. carrots (about 3 medium), peeled and cut into ½-inch chunks
  • 2 (13.5 oz.) cans coconut milk
  • 3 cups vegetable stock
  • 2 Tbsp. sweet chile sauce, plus more for garnish
  • 2 Tbsp. soy sauce or tamari
  • 1/4 cup fresh cilantro leaves for garnish


This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • Vegan: No substitutions needed.
  • Vegetarian: No substitutions needed.
  • Gluten-free: Use tamari in place of soy sauce.


For sweet chile sauce: Use a mortar & pestle or small food processor to grind garlic, crushed red pepper, and salt into a coarse paste. Bring sugar, water, and vinegar to a boil, stirring to dissolve sugar. Reduce heat and simmer for 10 min. Stir in garlic paste and simmer until sauce thickens into a syrupy consistency, about 10 min. Remove from heat; sauce will thicken even more as it cools. Sauce can be stored in an airtight container in the refrigerator; use within a few months.

For soup: Heat oil in a large pot over medium heat. Add onions and cook for 10 min. or until onions are soft and starting to brown. Add ginger, garlic, curry, and salt and cook for 2 more min. Stir in all remaining ingredients except cilantro and bring to a boil. Reduce heat and simmer for 20 min. or until sweet potatoes and carrots fall apart when you put a fork through them. Carefully, and in batches if necessary, puree soup in a blender until smooth. Put the pureed soup back in the pot over low heat. Serve warm topped with cilantro leaves and drizzled with sweet chile sauce to taste.


The soup freezes well.

Savory Spice Test Kitchen



3 lbs  
3.8 oz  


Customer Reviews ( Add a Review )

4 stars 1/9/18 David
The recipe is well balanced, l used a coconut soup base with stock and Thai chili sauce in a Cuisinart soup maker . I reduced the spice mix to 2 tsp, which for me resulted in really good tasting soup that we all enjoyed
5 stars 11/17/16 Zagirl2k
I made this for a work luncheon today and everyone loved it! Multiple people asked for the recipe. Great flavors and easy to make. Agree the chili sauce was great.
5 stars 10/25/16 caseygcrosbie
My wife and I tried this as part of Savory's Spice Club, and absolutely loved it. The soup is flavorful and complex, and the chile sauce is to die for! It's perfect for a cold day. Just remember to remove the chile sauce from the pot before it cools substantially. It gets pretty thick! The second time we made it we also added some chicken slices that had been fried with the curry powder to the top of the soup just before we served it to add a bit of protein.
Test Kitchen Response: We are so glad you loved the soup! Tasters in our test kitchen also thought the chile sauce was "to die for". Thanks for leaving a review.