Fragrant Sweet Potato Soup

Well, it’s a week to go until Christmas Day and it’s snowing like blazes! The temperature this morning was -8°C....that was outside, I hasten to add, not inside! Half the country seems to have come to a standstill, with many roads and some airports closed, but thankfully I have no reason at all to go out today.

I never need an excuse to make soup, but weather like this is positively calling out for soup and plenty of it! Something warming and spicy to lift the spirits and buck up the tastebuds; add some nice bread and maybe a chunk of cheese and you have a lunch fit for a king (or possibly three kings, given the time of year!)


1 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
2 tsp Madras curry paste (or more to taste)
800g sweet potatoes, peeled and chopped
1l vegetable stock (Marigold Bouillon)
75ml coconut milk
ground black pepper
small bunch of coriander, chopped

Heat the oil in a large saucepan, then soften the onion and garlic over a gentle heat for 4-5 mins. Stir in the curry paste and cook for 1 min. Add the sweet potato and stock then bring to the boil. Simmer gently for 15-20 mins until the potatoes are tender.

Remove from the heat, stir in the coconut milk, then blitz like billy-o with a stick blender until absolutely smooth. Sprinkle with coriander and a few grindings of black pepper before serving.

Serves 4-6