If you like soups, but not sweet potatoes, try this one.

It’s hard to describe this soup because the ingredients make it seem like the flavours skew heavily to Thai, but it’s pureed so a lot different from the typical Asian noodle soup. I don’t like to bring my food processor out all that much because of the cleanup that’s required, but I never regret it with this recipe cause it doesn’t require a lot of ingredients and it tastes pretty damn pro to me. It’s also a great way to get the nutritional value of sweet potatoes without having to chew them.


1 tsp oil
1/2 diced onion
1/2 tbsp chopped fresh ginger
1/2 tbsp red curry paste (I use Thai Kitchen‘s)
1/2 tsp salt
2 diced sweet potatoes
1/2 can coconut milk
2 c vegetable broth
lime, for garnish
1/3 c chopped cilantro, for garnish

Prep all the ingredients. In a large pot, heat oil in medium-high heat. Add the onion and ginger and cook for 2-3 minutes, stirring. Add the curry paste and salt and cook for an additional minute. Add the potatoes, coconut milk, and broth and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 20 minutes or until the sweet potatoes are soft. Puree the soup in a blender or food processor, or using a handheld blender. Return the soup to heat and simmer. With each serving, stir in 1/4 lime juice and serve garnished with cilantro. Serves 3-4.

Tip: I used to double this recipe which is totally doable, you’ll just need an extra sweet potato and may have to puree in batches.

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