Red curry sweet potato soup with lime and coriander
A velvety, mildly spicy soup of sweet potato and coconut with a good squeeze of lime. Easy and freezable.
- Time40 min
- LevelEasy
- Costabout £1.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and soften the onion for 5 minutes. Add the garlic and curry paste and cook for 1 minute.
6 min - 2
Add the sweet potato, broth and half the coconut milk. Simmer for 20 minutes until the sweet potato is very soft.
20 min - 3
Blend with a hand blender until smooth. Add a little water if it is too thick.
- 4
Stir in the lime juice and taste, adding salt if needed.
- 5
Ladle into bowls, swirl in the remaining coconut milk and top with coriander and pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.