Thai Curry Sweet Potato Soup

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Yield: Serves 4


IngredientAmount / WeightNote
Sweet potatoes400gPeeled, cubed
Red bell pepper200gChopped
Coconut milk200ml
Thai red curry paste2 tbsp
Ginger20gFresh, grated
Lemongrass1 stalkMinced
Almond butter2 tbsp


  1. In a large saucepan, sauté shallots, ginger, and lemongrass until shallots are translucent.
  2. Add the sweet potatoes, red bell peppers, and Thai red curry paste. Stir to coat the vegetables in the paste.
  3. Pour in the coconut milk and bring to a simmer. Cover and cook until the sweet potatoes are tender, about 20 minutes.
  4. Remove from heat and let cool slightly. Add the almond butter and lime juice.
  5. Puree the mixture using an immersion blender until smooth. Adjust seasoning as needed.
  6. Serve warm as a comforting soup with a side of crusty bread.