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Thai sweet potato (kumara) soup

Serves: 4
Prep: 15
Cook: 20

    A delicious way to warm up on a chilly winter’s evening, and filled with fresh aromatic herbs and spices.

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    • 750g sweet potato (kumara) peeled and chopped
    • 2 cups water
    • 2 tsp canola oil
    • 1 medium onion, chopped
    • 2 tsp vegan red curry paste
    • 2 tbs lemon grass, chopped
    • 1 tsp brown sugar
    • 1 ¼ tsp salt
    • 2 cups So Good Regular soy milk
    • 1 cup lite coconut milk
    • 2 tsp fresh coriander, chopped


    1. Place sweet potato (kumara) and water in a large saucepan. Bring to the boil, then reduce heat, cover and simmer until sweet potato (kumara) is soft.
    2. Heat oil in a frypan. Saute onion, curry paste and lemon grass until soft.
    3. Remove from heat and add to sweet potato (kumara).
    4. Add brown sugar, salt, So Good Regular, and coconut milk. Blend or process mixture until smooth and creamy.
    5. Reheat but do not boil. Stir through coriander. Serve garnished with extra coriander.


    • Prepared curry pastes can differ in spice levels, if you’re spice-sensitive, you may want to use 2 tsp instead of 3. Check the ingredients to ensure the curry paste is vegetarian.

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