Thai Sweet Potato Soup

Dietician Amit Shah


  • Sweet potatoes boiled, peeled and mashed 2 medium
  • Thai red curry paste 1 tablespoon
  • Olive oil 1 tablespoon
  • Garlic cloves chopped 3-4
  • Onion chopped 1 small
  • Vegetable stock 1 cup
  • Thick coconut milk ½ cup
  • Salt to taste
  • Fresh basil sprig for garnishing


  • A ground paste of Ginger, Fresh Turmeric, Elaichi (1/2 Tsp), 1 Spoon Coriander Seeds and 2 Dry Red Chillies (Soaked for 30 Mins) will be a good substitution for Thai Curry Paste


  1. Heat olive oil in a deep non-stick pan.
  2. Add garlic and sauté for 2 minutes.
  3. Add onion, mix and sauté for 1 minute.
  4. Add red curry paste and sauté for 1 minute.
  5. Add sweet potato and vegetable stock, stir and bring to a boil.
  6. Switch off heat and blend the mixture to a puree.
  7. Strain into another non-stick pan and place it on heat.
  8. Add coconut milk and salt and mix well.
  9. Add more stock, if required, to adjust the consistency.
  10. Cook for 2 minutes.
  11. Garnish with basil sprig and serve hot.