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Sweet Potato Coconut Curry Soup

Warm weather getting you down? Enter Sweet Potato Coconut Curry Soup.

This creamy soup is cosy, warming and nourishing and makes the most of a few market staples: red curry paste, coconut milk and peanut butter. And we haven’t even gotten to the best part yet - it only takes about 20 minutes to chop and dump everything in the crockpot.

And then wham bam dinner is done! Well, obviously the crockpot needs to do its thing and cook the soup but you know what we mean. Barely any effort is required on our part!

Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavour as you like. The rich soup is quite thick so, if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Top with some roasted salted peanuts or cashews and coriander to finish.


1 medium onion, very thinly sliced
3 cloves garlic, minced
1 small piece ginger, grated
2 medium red peppers, sliced
2 medium carrots, peeled and sliced
1 medium-large sweet potato, cut into 1cm cubes (2 cups)
1 cup uncooked red lentils, rinsed
4 cups low-sodium vegetable broth
2 teaspoons red curry paste
1 tablespoon coconut sugar (or brown sugar)
3/4 teaspoons salt
1/2 teaspoon pepper
1 400 gram can full-fat coconut milk


Chopped peanuts or cashews
Chopped coriander
Lime wedges
Bread of choice for dunking



Add the onion, garlic, ginger, peppers, carrots, sweet potato, lentils, broth, curry paste, coconut sugar, salt and pepper to a crockpot. Stir to combine. Cover and cook on low for about 7 to 8 hours, until the veggies are all tender.

Stir in the coconut milk until combined. Taste and season with additional salt and pepper as needed (if you like a little heat, we’d also highly suggest adding in cayenne pepper to taste- sooo good!) Serve as desired!

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