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Recipe »Thai Sweet Potato Red Curry Soup«

Food photographer Lauren Caris Short created four quick and refreshing »Golden Theme« recipes for sisterMAG No. 49, that you can recreate at home. Find here the free download for the Thai Sweet Potato Red Curry Soup.

Download (PDF, 1 MB)

Thai Sweet Potato Red Curry Soup


  • 1 Red Onion
  • 500g Sweet Potato
  • 1-2 tbsp Vegan Thai Red Curry Paste
  • 750ml Vegetable Stock
  • 400ml Coconut Milk
  • 1 inch piece of Ginger
  • 3 cloves Garlic
  • 2 tbsp Peanut Butter
  • Juice of 1 lime


  • Fresh Coriander
  • Coconut Milk
  • Red Chilli
  • Crushed Salted Peanuts


  1. Roughly chop the red onion, and mince the garlic and ginger together. Saute in a soup pot with a little oil for 3-4 minutes until the onion softens.
  2. Peel and chop the sweet potato into 1 inch cubes, and add to the pan with the onions and toss to coat. Add the red curry paste, stirring so everything is coated and cook for a couple of minutes.
  3. Add the vegetable stock, coconut milk and peanut butter and stir. Cover with a lid and cook for 20 minutes until the sweet potato is completely cooked. Either use a stick blender to blend the soup, or transfer to a blender and blend until smooth. Finally stir in the lime juice.
  4. Top with an extra swirl of coconut milk, chopped coriander, fresh chillies and chopped salted peanuts