Peel the sweet potatoes and cut them into cubes. Finely chop the ginger and garlic.
Heat the coconut oil in a saucepan and briefly sweat the ginger and garlic. Stir in the red curry paste and toast it until fragrant.
Add the sweet potatoes and briefly toss them in the curry base. Pour in the coconut milk and vegetable stock.
Bring the soup to the boil and simmer over a medium heat until the sweet potatoes are soft. Blend part of the soup so it's creamy but still has some pieces.
Season to taste with lime juice and salt. Leave to rest briefly so the flavours come together.
Ladle into bowls and serve with fresh coriander.
Good to know
This soup is warm, creamy and pleasantly spicy. It's filling without feeling heavy. Just right for days when you want something uncomplicated but still special.
Swaps
Sweet potato → squash (similar fibre and a slightly milder flavour); coriander → parsley (also provides vitamin K and a fresher, milder note); red curry paste → yellow curry paste without added sugar (often a little milder)
Allergens
The curry paste or stock may contain allergens; many red curry pastes contain shrimp paste or fish sauce, so check the label to keep it vegan. For children, reduce the heat; in pregnancy, use hygienically sound ingredients. For a milder soup, use less ginger and chilli.
