Recipe - Sweet Potato Soup

This sweet potato soup is the perfect quick, weeknight dinner. Easy to make and topped with roasted aubergine it is deliciously spicy and filling.




  1. 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!


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.