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Prep Time 5 minutes - Total Time 50 minutes - Serves 4

This soup is guaranteed to warm you right up and make you smile. Such a great combo with a little kick.

Perfect for a cold day.


  • 1kg of sweet potatoes, peeled and chopped.

  • 2 red peppers, chopped.

  • 1 onion, sliced.

  • 1 garlic bulb.

  • 2 tbsp of red Thai curry paste.

  • 1L of chicken stock.

  • 1 lime.


  • Yoghurt.

  • Fresh coriander.

  • Fresh chillies.


  1. Into a roasting dish add the potatoes, peppers, onions and the paste. Pour in a drizzle of oil, season and mix everything together.

  2. Take the garlic and slice off the top part to expose all the individual cloves. Nestle into the veg, cut side up and drizzle with a little oil.

  3. Pop into a preheated oven set at 180° for 45 minutes or till the veg is tender.

  4. Squeeze the garlic cloves into a large saucepan. Add the rest of the veg, the juice from the lime and the stock. Using a handheld stick blender whizz the soup till nice and smooth then check for seasoning.

  5. To finish the soup stir in a dollop of yoghurt and garnish with some sliced chillies and the fresh coriander.


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