• This Thai-inspired red curry sweet potato soup has just enough hotness to warm up a cold winter’s night. Coconut cream takes the edge off the spicy flavours, and adds a delicious texture to this exotic dish.

    Recipe by Donna Hay 

    Photograph by Chris Court

    Styling by Justine Poole 

    Red curry sweet potato soup

    Serves: 4
    Cooking Time: 25 mins


    • 15ml (1 tbsp) vegetable oil
    • 1 brown onion, chopped
    • 2 garlic cloves, crushed
    • 15ml (1 tbsp) ginger, finely grated
    • 15ml (1 tbsp) Thai red curry paste
    • 1kg sweet potato, chopped
    • 1L (4 cups) chicken stock
    • 250ml (1 cup) coconut cream
    • coriander leaves, to serve



    Heat the oil in a saucepan over high heat.


    Add the onion and garlic and cook for 2 – 3 minutes. Add the ginger and curry paste and cook for a further 1 – 2 minutes. Add the sweet potato and chicken stock and cook for 15 minutes. Add the coconut cream and blend with a hand-held blender until smooth.


    Top with the coriander leaves to serve.