Accessibility Tools

A black bowl containing a orange coloured soup, with diced red apple and thyme as a garnish.

This Sweet Potato soup is easily made ahead and suitable for a thermos lunch at school, or a quick heat in the workroom microwave. It also makes an easy mid-week meal served with damper, savoury scones or a slice of thick toast.


2 medium orange sweet potato, chopped coarsely
2 tablespoons red curry paste
2 cups vegetable stock
1 cup coconut cream
1 1/2 cups water
Apple and thyme (optional)


Cutting board 
Measuring spoons and cups 
Large saucepan 
Large spoon


Use a small amount of oil to grease a large saucepan. Cook the chopped sweet potatoes in the saucepan over medium-high heat, stirring, for 10 minutes.

Stir in curry paste. Add the vegetable stock, coconut cream and the water to the saucepan.

Bring to the boil.

Reduce heat and simmer, covered for about 15 minutes, or until the sweet potato is soft. 

Cool for about 10 minutes.

Blend the soup in batches until smooth. Return soup to the saucepan and stir until heated through.


Garnish with some diced apple and fresh herbs.

IDEAS does information so you can do life.