October 2016 – Thai Sweet potato & Coconut Soup

October 2016 – Thai Sweet potato & Coconut Soup









Cooking oil 2 tablespoons

3 large onions, diced

6 large sweet potatoes, peeled & cut into big chunks

Turmeric, 1 tablespoon

Garam Masala, 1 tablespoon

Chili flakes, 1 teaspoon

Coconut milk, 1 x 400 ml can

Vegetable stock, approximately 2 litres

Fresh Coriander, chopped

Salt & Pepper to taste


Gently fry the onions and sweet potato chunks in the oil for 5 minutes.

Add the Turmeric, Garma Masala and chilli flakes.

Add the stock and continue to cook until sweet potato is soft.

Add the coconut milk and finely chopped corriander.

Cook for further 10 minutes then blend with a hand blender.

(Salt and pepper can be added to taste, but be mindful of salt content in many stock cubes)

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