Red Thai Sweet Potato Soup with Garlic Kale Crisps
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Prep: 10 mins
Cook: 35 mins
A gorgeous, thick and creamy Thai-spiced sweet potato soup dished up with garlicky kale crisps.
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665 kcal
(per portion)
Ingredients you'll need
  • 2 sweet potatoes
  • 1 red onion
  • 400ml coconut milk
  • 23g Thai red curry paste
  • 100g curly kale
  • 1 garlic clove
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Set a roasting dish on the top shelf to heat up.

  • 2.

    Peel the sweet potatoes. Cut into 2-3cm cubes. Tumble into the warmed roasting dish. Drizzle over 1 tbsp oil. Season well. Roast for 20 mins. Halve, peel and finely chop the onion. Add it to the sweet potato. Roast for a further 10 mins, or till everything is tender and caramelised around the edges. Remove, but keep the oven on.

  • 3.

    Whizz the sweet potato and onion with the coconut milk (save 2-3 tbsp for garnish), curry paste and 150ml water till smooth, adding more water if needed.

  • 4.

    Pull the kale leaves from their woody stalks. Peel and finely chop or grate the garlic. Pile the kale and garlic into a bowl with 1 tbsp oil and a good pinch of salt. Massage the leaves till you can feel them soften a bit.

  • 5.

    Arrange in a single layer on a large baking tray. Set on the top shelf of your oven. Roast for about 5 mins till crispy and golden around the edges. Serve alongside the sweet potato soup, which you can finish with a swirl of the reserved coconut milk.

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