Red Curry Sweet Potato Soup

Total Time
35mins
Prep
10 mins
Cook
25 mins

From a feature of soups from our local paper.

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Ingredients

Nutrition

Directions

  1. Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
  2. Add finely grated ginger and red curry paste and cook for 1-2 minutes.
  3. Add the chopped sweet potato and chicken stock and cook for 15 minutes.
  4. Add the coconut cream and bring back to a simmer.
  5. Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
  6. Divide between bowls and decorate with coriander leaves.
Most Helpful

5 5

We really enjoyed this soup this evening. I wanted a thinner soup so I used less sweet potato, and it turned out perfect. Sweet potato and red curry paste are such a natural combination. Of course, it's just an added bonus that this cooks so quickly. This made three servings for us, with me claiming the third serving for lunch tomorrow.

5 5

Absolutely delicious soup! I used a red curry coriander paste and combined with the sweet potatoes and coconut milk, this soup was perfect. I served the soup along with a savory Corn and Zucchini Muffin. Great ending to a wonderful day! Made for the AUS/NZ recipe tag.

5 5

This is so delicious!! I added a little fish sauce at serving time. I've also made big batches and frozen it - it reheats perfectly for lunches, etc.