Creamy and super easy to make, this sweet potato is a perfect winter warming soup. Using shop bought red Thai curry paste really packs in the flavour and combines beautifully with the coconut milk. Drizzle with a little soy cream and top with herbs and spring onion for a speedy dish. If vegan check labels of the curry paste to make sure it is suitable.

Thai Curry Sweet Potato Soup


Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes


What’s Good About It?

Sweet potatoes are a perfect immune supporting food. Packed with antioxidants including beta carotene which the body converts to vitamin A.  They also contain vitamin C, B vitamins and selenium. They are an excellent source of soluble fibre to support a healthy gut flora. Blending in a can of beans adds extra fibre and protein.


  1. Heat the oil in a large saucepan. Saute the onion, celery, garlic, ginger over a low heat for 3-4 minutes to soft.
  2. Add the sweet potato and carrots and toss in the oil.
  3. Pour in the coconut milk, stock, red curry paste, butterbeans and lime juice and bring to a simmer. Cover and cook for 15 minutes until the vegetables are tender,.
  4. Puree the soup. If too thick add a little extra water. Season with salt and pepper.
  5. Reheat in the pan and serve.


Nutrition per serving: 288kcal, Fat 11g, Carbohydrates 36g, Protein 6g

Did You Know?

Instead of butter beans you could blend in 200g silken tofu to create a creamier texture.


1tbsp olive oil

1 onion, chopped

1 celery stalk, chopped

2 garlic cloves, chopped

1 inch fresh ginger, chopped

2 sweet potatoes, chopped (400g)

3 carrots, chopped

1 can (400ml) light coconut milk

200ml vegetable stock

2 tbsp thai red curry paste

1 can butterbeans, drained

2tsp lime juice

sea salt and black pepper to taste.


To garnish

Spring onions, chopped

Soy cream

Fresh coriander leaves, chopped