Recipe – Thai Sweet Potato Soup


1 white onion
2 medium carrots 
2 sticks celery
4 cloves garlic
1 tablespoon good quality Thai red curry paste
4 large, sweet potatoes
1 vegetable stock cube
Handful of finely chopped parsley or coriander
1 small can of coconut milk or cream
2 tablespoons desiccated coconut (optional)


Peel and dice all the vegetables (or grate in a food processor for a super quick soup!). Soften the carrots, onion and celery in a large pan over a medium heat with a little oil. Add the thai spices and garlic and fry off for a minute or two before adding the sweet potato. Fill the pan with enough water to cover the potatoes, add the stock cube and leave to simmer over a low heat, uncovered, until the potatoes are soft and cooked through. Use a hand blender to blend to a smooth soup and let down with coconut milk or cream to your desired consistency (add more water if needed). Mix in the desiccated coconut for an extra coconutty kick! Finally add salt, pepper, herbs (and maybe a little sugar) to taste.

Enjoy with: Pinot Grigio Blush Venezie: £9.50 per bottle

Created by Susie Hamilton, Owner of Cobble Kitchen:, 0779 229 3534,