Thai Sweet Potato Soup

Dietician Amit Shah


  • Sweet Potatoes, boiled, peeled and mashed 2 medium
  • Thai Red Curry Paste 1 tbsp
  • Olive Oil 1 tbsp
  • Garlic Cloves Chopped 3 - 4
  • Onion Chopped 1 Small
  • Vegetable Stock 1 cup
  • Thick Coconut Milk 1/2 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 3o minutes) will be a good substitution for Thai Curry Paste.


  1. Heat Olive Oil in a deep non-stick pan.
  2. Add Garlic and saute for 2 minutes.
  3. Add onion, mix and saute for 1 minute.
  4. Add red curry paste and saute for 1 minute.
  5. Add sweet potato and vegetable stock, stir and bring to a boil.
  6. Switch off the 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.