thai yellow curry sweet potato and carrot soup
prep time
cook time
total time
recipe type: soup
cuisine: vegan
serves: 4
  • 1 tsp oil
  • 1 tbs thai yellow curry paste
  • 500 grams sweet potato
  • 200 grams carrot
  • 6 cups of stock (I used Massel)
  • ½ can of coconut cream
  1. Peel and chop the sweet potatoes and carrots into 2 cm chunks
  2. Heat the oil in a large pan and add the curry paste and fry for a minute over a medium heat
  3. Add the sweet potatoes, carrots and water and bring to the boil.
  4. Reduce the heat and simmer until the vegetables are tender, around 30 minutes.
  5. Tip the entire contents into a blender and whizz until completely smooth, or puree with a stick blender or masher.
  6. Add the coconut cream and mix.
  7. Serve garnished with finely shredded kaffir lime leaves and chopped coriander. (optional, it will still taste great without these)
Recipe by quinces and kale at