This sweet potato soup is the perfect quick, weeknight dinner. Easy to make and topped with roasted aubergine it is deliciously spicy and filling.
I love a good soup and during lockdown I've been making a lot of them but this spicy sweet potato soup is my favourite so far. Cheap, nutritious and delicious what's not to love. It has such a full rich flavour and it also keeps well so why not make a big batch to enjoy later. Serve with crusty bread for a real treat for the senses.
- Olive oil
- Thai red curry paste
- Vegetable stock
- Peanut butter
- Coconut milk
- Soy sauce
- Sweet potatoes
- Cilantro (coriander)
- Sesame seeds
- Lime wedges
In a large stock pot heat the olive oil over a medium heat. Add the chopped onion, and garlic. Saute on a low heat until garlic and onion are golden in colour.
Add the thai red curry paste and stir until onions and garlic are covered in the paste. Add the turmeric and coconut milk and stir thoroughly. Cook for 1 minute.
Add the vegetable stock, peanut butter, and the soy sauce, Give the pot another stir.Add the sweet potatoes to the pan and bring to a low boil, cover and simmer for 10-12 minutes, until the sweet potatoes are tender but not mushy.
Add the coriander and seasoning and cook for a further 5 minutes. Whilst the sweet potatoes are cooking, make the aubergine. Heat a tablespoon of oil in a cast iron frying pan over a medium heat.
Add the aubergine and fry until golden all over. If you'd prefer you can roast the aubergine instead.Add the soup to your bowl and top with the aubergine. Squeeze in a little lime juice from the wedges and sprinkle some sesame seeds on top. Enjoy!
💭 Top tip
If you don't like things too spicy, just reduce the amount of the chili paste and if you like it hot just increase the amount. If you don't like aubergine, you can skip the addition of this.
This dish also works well with butternut squash and pumpkin.
👪 Serving size
The quantities in this recipe is enough for 6 servings but it also upscales well just double the amounts if you'd like to make a big batch.
Don't forget to check out my other vegan main dishes.
Can it be made in advance?
The dough can be made in advance and frozen for up to three months and refrigerated for up to 3 days.