Inspiration & tips

Thai Style Sweet Potato Soup with Peanut and Coriander Topping

Thai Sweet Potato Soup

Let’s face it, most of the time soup is a pretty uninspiring meal. ‘Soup of the day’ is normally a plethora of borderline veg that needs using up, often leading to a pretty disappointing lunch or starter. This, however, is a soup with some real purpose! It’s delicious, spicy, creamy, vegan and super simple to prepare, so what’s not to love right? This recipe is also amazing with butternut squash to replace the sweet potato and is even a great way to use up those decretive pumpkins you have knocking around after Halloween.


2 (or 1 large) cubed sweet potatoes

2 chopped white onions

5 cloves of garlic

1 thumb size piece of ginger (Sliced)

2 sliced sticks of lemongrass

2 red chilies

Salt and pepper to taste

1 tin of coconut milk

1 veg stock cube

For the topping:

A couple of sprigs of coriander

1 tablespoon of peanuts

1 red chilli

1 thumb sized piece of ginger

1 teaspoon of sesame seeds


Add the onion, ginger and garlic to a large pot and sweat down till the onions are translucent. Add the rest of the ingredients with some extra water to cover and simmer for around half an hour. Use this time to make your topping.

Take your time using a sharp knife to slice the ginger and chilli into a 1mm dice. This may seem laborious but trust me, it will be worth it. Chop the peanuts and coriander around the same size and mix all together with the sesame seeds.

By now everything should be pretty soft and ready for blending. Blend until smooth (top tip: a high-powered blender for a smoother soup will get you a better end product here). Check for seasoning and pour into bowls. Generously garnish with your topping and prepare dunking bread!

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