Vegan Thai Sweet Potato Soup

With the colder weather coming on, we all need a hot bowl of comfort for dinner. If you don’t have a high tolerance for chilli, use a long red chilli in place of the Birdseye chilli. Make sure you freeze a portion for later!

Makes 4 serves


  • 1 tbsp vegetable oil
  • 2 cloves garlic, thinly sliced
  • 1 brown onion, roughly chopped
  • 1 birds eye chilli, thinly sliced
  • 1 tsp brown mustard seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 500ml vegetable stock
  • 2 tsp salt
  • 250ml water
  • 270ml can light coconut milk
  • Juice of 1 lemon

Crunchy Sweet Potato Pieces

  • 1/2 cup canola oil
  • 200g sweet potato, peeled, diced into 1cm pieces
  • 1 teaspoon pink rock salt
  1. In a 2 litre pot, heat the oil over a medium heat and saute the garlic, onion, chilli and brown mustard seeds until golden brown.
  2. Add the coriander, cumin, turmeric and ginger and allow to saute for 1 minute, stirring constantly. Add the vegetable stock, salt, water and sweet potato and allow to simmer over a low heat for 30 minutes.
  3. Add the coconut milk and simmer for a further 1 minute and blend until smooth, using a stick mixer.
  4. Using a frypan, heat the canola oil over a medium heat and then fry the sweet potato pieces until golden brown and cooked through. Allow to drain on paper towel and sprinkle with salt.
  5. Serve soup in bowls or glasses and sprinkle with sweet potato pieces. Squeeze fresh lemon juice over the soup bowls just before serving.


Thanks Cassie for this great recipe !