Thai curried sweet potato soup

Ingredients

• 900 gsweet potatoes
• 500 mlvegetable stock
• 400 ml (1 can or tin)coconut milk
• 3 tbspred Thai curry paste
• 1onion
• 2garlic cloves
• 1 tsp + 1 tspolive oil
• to taste, optionalsalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C, or 180°C for a fan oven.

2. 2

   Prepare potatoes

   Peel the sweet potatoes and cut them into bite-sized cubes. Spread them on a baking tray, drizzle with 1 tsp olive oil and toss until all the pieces are coated.

3. 3

   Roast the potatoes

   Roast for 20–30 minutes, depending on the size of the cubes, until the edges begin to turn golden and a fork passes through the potatoes with little resistance.

4. 4

   Soften the onion

   As the potatoes near the end of roasting, heat 1 tsp olive oil in a large pot. Add the finely chopped onion and garlic and cook for a few minutes, stirring occasionally, until the onion is soft and translucent.

5. 5

   Cook the paste

   Stir the curry paste into the onion mixture and cook for 1–2 minutes, stirring, to bring out its flavour.

6. 6

   Simmer the soup

   Add the coconut milk and vegetable stock, bring to the boil, then simmer for a few minutes. Add the roasted sweet potatoes and simmer for another 5 minutes.

7. 7

   Blend until smooth

   Blend the soup completely smooth with an immersion blender or a regular stand blender.

8. 8

   Adjust the consistency

   The soup will be thick and creamy. Add water or vegetable stock until it reaches the consistency you prefer.

9. 9

   Season and serve

   Season with salt and pepper to taste before serving.

What is Thai curried sweet potato soup?

This is a smooth, coconut-based soup flavoured with Thai red curry paste and sweet potatoes. It takes inspiration from Thai curry flavours, while roasting the potatoes gives this version a deeper, lightly caramelised base.

Coconut milk makes the soup creamy without dairy, and blending brings the roasted potatoes and savoury stock together into a thick, even texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 532 calories, 6g protein, 54g carbs, 35g fat.

The sweet potatoes provide most of the carbohydrates, while coconut milk and olive oil contribute much of the fat; the vegetable stock and vegetables provide relatively little protein. Balance a bowl with a protein-rich side such as beans or tofu, or serve it with a salad for freshness.

Roast for depth

Even cubes: Cut the sweet potatoes into pieces of a similar size so they cook at roughly the same rate. Toss them thoroughly with the first teaspoon of oil to coat their surfaces.

Golden edges: Roast until the cubes are fork-tender and just beginning to brown at the edges. The stated 20–30 minutes is a guide; larger pieces may need longer.

Build the curry flavour

Soft onion: Cook the onion and garlic gently in the pot until the onion is translucent, stirring now and then to stop them catching.

Briefly fried paste: Give the curry paste 1–2 minutes in the pot before adding the liquids. Keep stirring so it warms through without sticking or burning.

Get the texture right

Thick blend: Once the potatoes have simmered in the coconut milk and stock, blend until no chunks remain. An immersion blender lets you work directly in the pot.

Adjust gradually: Add a little water or stock at a time if the soup is thicker than you like, blending or stirring between additions.

Choose a curry paste

Paste variation: Red Thai curry pastes differ in heat and saltiness, so the finished soup can vary with the brand. If you are unsure about its strength, start with less and add more to taste.

Season at the end: Taste after blending before adding salt and pepper, since the paste and vegetable stock may already contribute salt.

Serving and timing

Make the most of the oven time by starting the onion and garlic when the potatoes are nearly roasted. The soup takes about 50 minutes overall, with the potato size affecting the roasting stage.

Serve it as a bowl on its own or alongside bread for dipping. The soup is rich and filling, so a crisp salad or simply prepared vegetables can make a fresh contrast.

Recipe notes & tips

• Cut the sweet potatoes into similarly sized cubes for more even roasting.
• Use a large baking tray and spread the cubes out so they roast rather than crowd together.
• Stir the curry paste continuously as it cooks to keep it from catching on the bottom of the pot.
• Blend carefully if using a stand blender, following its instructions for hot liquids.
• Add stock or water in small amounts when thinning the soup so you do not dilute it more than intended.
• Taste before adding salt, as curry paste and stock can both be salty.

Variations

• Add ginger: Cook finely chopped fresh ginger with the onion and garlic for extra warmth.
• Make it hotter: Stir in additional red curry paste to taste.
• Finish with lime: Add a squeeze of lime juice just before serving for a sharper contrast.
• Add greens: Stir in tender spinach near the end and simmer until wilted.
• Top with herbs: Scatter chopped coriander over each bowl before serving.

Common mistakes to avoid

• Uneven cubes: Large and small pieces cook at different speeds; aim for similarly sized chunks.
• Crowded tray: The potatoes may soften without browning; spread them out across the tray.
• Burnt aromatics: Onion and garlic can catch if left unattended; stir occasionally and keep the heat moderate.
• Scorched curry paste: It can stick while frying; stir continuously and add the liquids after 1–2 minutes.
• Over-thinning: Too much liquid can make the soup watery; add stock or water gradually.
• Under-seasoning: The flavour may seem muted before seasoning; taste after blending and adjust salt and pepper.

How to store

Cool the soup promptly and store it in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water or stock if it has thickened. You can also freeze it in portions for up to 3 months and thaw it in the fridge before reheating.

Frequently asked questions