Soup / Thai-inspired
Coconut Sweet Potato Soup
Sweet potatoes simmer with ginger, vegan red curry paste and coconut milk, then blend into a velvety soup finished with lime and cilantro.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a saucepan and soften onion for 5 minutes. Add ginger and vegan curry paste for 1 minute.
Add sweet potato, coconut milk, stock and salt. Bring to a gentle boil.
Simmer for 18–20 minutes until the sweet potato is completely tender.
Blend with an immersion blender. Stir in lime juice and serve with cilantro.
0 of 4 steps complete
A little kitchen know-how
- Check curry paste for shrimp or fish ingredients and choose a vegan one.
Make it yours & keep it well
Use pumpkin instead of sweet potato and adjust simmering until tender.
Storage: Refrigerate for 3 days or freeze for 2 months; stir well during reheating.
Estimated nutrition per serving
340 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 2 months; stir well during reheating.
Can I adapt this plant-based recipe?
Use pumpkin instead of sweet potato and adjust simmering until tender.
Keep the good food coming.
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