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Spicy Sweet Potato and Coconut Soup


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This soup is delicious and warming on those cold winter days. Creamed coconut can be a little fatty but you really don’t use enough of it to worry here and this makes a nice change from your run of the mill chicken and tomato soups.


1 onion

2 tsp Thai red curry paste

1ltr vegetable stock

Half a sachet of creamed coconut or a ¼ can reduced fat coconut milk

750g sweet potatoes (grated or very thinly chopped)



Heat a little oil in a saucepan and soften the onion for around 5 minutes, stir in the curry paste and cook for another minute until fragrant. Then add the stock and sweet potato, you can grate it if you have the time and patience, if not, small chunks will do. Bring to the boil then simmer for 5 minutes or so.

Remove the soup from the hob and stir in the coconut and add a little salt and pepper to taste. Allow the soup to cool a little then blend with a hand blender until the soup is smooth.

This soup works well with brown crusty rolls and mini naan breads too.







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