Sweet potato and coconut soup

Garnish this delicious soup with a swirl of coconut milk and fresh coriander leaves.
recipe, vegetables, soup
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Recipe from: 14 October 2015
Preparation time: 15 min
Cooking time: 45 min


  • 1
    orange-fleshed sweet potato, peeled and cubed
  • 2
    vegetable oil
  • 2
    onions, peeled and chopped
  • 2
    red peppers, seeded and chopped
  • 2
    garlic cloves, peeled and chopped
  • 5
    piece fresh ginger – peeled, grated
  • 1/2
    ground cumin
  • 1
    red chilli, chopped
  • 50
    good quality Thai red curry paste
  • 1/2
    chicken or vegetable stock
  • 200
    coconut milk
  • Fresh coriander leaves to garnish
  • 500
    sweet potato
  • 1
  • 1/2
    ground cumin
Servings: Change Serving


Preheat oven to 200°C.

To make croutons, toss 500g of sweet potato cubes with oil and ground cumin and bake for half an hour or until golden brown.

Heat oil in a large pot and sweat onions, red peppers, garlic and ginger until just starting to colour.

Add spices and curry paste and fry for 1 minute. Add 1kg sweet potato, cover with stock and simmer for half an hour.

Add coconut milk, reserving 2 tbsp to garnish the soup with later,and simmer for 10 minutes. Blitz in a blender.

Serve the soup topped with sweet potato croutons, a swirl of coconut milk and fresh coriander leaves.

Text and image:Fairlady

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Read more on: recipe  |  vegetables  |  soup


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