Becca Heyes Recipe created by Becca Heyes

Thai Curry Sweet Potato Soup with Super Grains

45 mins
  • Serves 4
  • Adventurous
  • Prep: 20 mins
  • Cook: 25 mins

The flavours of the Tilda Super Grains Sweet Potato, Chilli & Coconut are mirrored in this creamy sweet potato soup, made with red Thai curry paste and coconut milk. Don’t forget the garnish to take your soup up a notch!

  • Vegetarian


  • 1 tbsp oil
  • 1 onion, diced
  • 2 medium sweet potatoes (around 800g total)
  • 750ml vegetable stock
  • 1/2 tbsp red Thai curry paste
  • 150ml coconut milk
  • 2 x 220g sachets Tilda Super Grains Sweet Potato, Chilli & Coconut
  • To garnish: fresh coriander, sliced spring onions, sliced mild red chillies


  1. Heat the oil in a large saucepan, and add the diced onion. Cook over a medium heat for a few minutes, until the onion is soft and translucent.
  2. Peel the sweet potatoes, and cut into 2cm dice. Add to the pan, along with the vegetable stock. Cover the pan with a lid, and bring the mixture to a simmer.
  3. Cook for around 25 minutes until the sweet potato is very soft - you should be able to squash a piece with the back of your spoon.
  4. Using an immersion blender, blend the soup until it’s fairly smooth. Add the red Thai curry paste and coconut milk, and mix well.
  5. Next add the Super Grains Sweet Potato, Chilli & Coconut, and cook for just a few more minutes until the grains are completely cooked.
  6. Serve the soup with plenty of garnish - fresh coriander, sliced spring onions and sliced mild chillies are all good options.

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