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Sweet Potato Coconut Soup


2 tbsp vegetable oil

2 onions, chopped

2 stalks celery, chopped

2 tbsp chopped ginger root

1 tsp mild curry paste or powder

6 cups diced peeled sweet potatoes

2 apples, peeled, cored and diced

5 cups chicken or vegetable stock

1 cup coconut milk

¼ tsp each salt and pepper

1 tbsp lime juice

2 tbsp chopped fresh coriander, green onion or parsley


In a large saucepan, heat oil over low heat; cook onions, celery and ginger until tender, about 4 minutes. Add curry paste; cook, stirring, for 1 minute.

Add potatoes, apples and stock; bring to boil. Cover, reduce heat and cook gently until vegetables are tender, about 25 minutes. Add coconut milk; cook for 5 minutes.

In batches, transfer to blender or food processor, or use immersion blender; puree. Season with salt and pepper.

Just before serving, stir in lime juice; garnish with coriander.

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