Sweet Potato & Coconut Soup w/ Thai Pesto



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by Catherine in Soups - Soup

I tried another recipe from Easy Vegan today. Ok, but I don’t really follow recipes 😉 I always, and I mean always adjust, add, replace, remove ingredients based on what I have in the kitchen and also based on our tastes. I like to call it my creativity 🙂

That said, the ARV version of this soup is amazing, really amazing.  We both loved it!!  And the Thai Pesto…. it is incredibly yummy!!  It would be great with crackers as a wee appetiser,  in a wrap, tossed with pasta or I used it in a sandwich for my hubby – avocado, tomato, bean sprout  & Thai pesto sandwich – he loved it!!

So here’s my version of this soup dish – I made a double batch so I could put the leftover soup in a mason jar and store in the freezer for next week or two.

Thai Pesto Ingredients:

Makes about 2 cups (1/4-1/2 cup to serve with soup, the remaining 1.5 cups for other dishes through the week – see below)

  • 2 cup unsalted peanuts
  • 6 cloves garlic
  • 3 inches fresh ginger, peel removed
  • 3-4 hot Chilli peppers, chopped (add more/less depending on how spicy you want the pesto)
  • 1 bunch cilantro, chopped
  • 1 big handful basil, chopped
  • 1 big handful mint, chopped
  • juice of 2 limes
  • 1 tbsp organic coconut sugar

Add all ingredients to a food processor and pulse until evenly chopped.

Use the remaining Thai Pesto over the next few days (if it lasts that long), here are a few ideas: 

  • Toss Thai Pesto with hot pasta
  • Use as a foundation in a wrap then add greens, tomato & avocado (or other veggies you love)
  • Sprinkle/crumble Thai Pesto over a salad
  • Serve with Flaxseed Crackers as an appetizer

Soup Ingredients:

Serves 6-8

  • 2 tbsp olive oil
  • 2 lbs/900g sweet potato, chopped into chunks
  • 2 red onions, chopped
  • 2 tbsp Thai red curry paste
  • 1 can/398ml unsweetened coconut milk
  • 5 cups water

Add oil to large sauce pan and set over medium heat.  Add sweet potatoes and onions and cook for 15 minutes stirring often, until onions are soft and just on the verge of turning brown.  Add curry paste to potato/onion mixture and increase heat to high. Stir-fry for 3-4 minutes to cook paste and allow it to become fragrant.  Add coconut milk and water to mixture and stir well.  Bring to a boil, stir well.

To blend soup, use hand blender (although you could use a blender or food processor as well, although if you do it’s best to let the soup cool first before blending – I found it easier with hand blender), insert hand blender into the pot of soup and blend until smoothy. Return to stove and heat gently over medium high heat, stirring frequently.

To serve, ladle into serving bowls (it’s always better if the bowls are pre-heated with hot water or in the oven). Top with a generous spoonful of the Thai Pesto, use about 1/4-1/2 cup with the soup.

Enjoy!!!  Store leftover soup in mason jar and freeze for future meals.  The leftover Thai Pesto is excellent in wraps, tossed with pasta, with crackers, or or or….

DSC_0005_watermark sweet pot coconut soup - ingred

DSC_0002_watermark sweet pot coconut soup - pot and onion in pot


DSC_0007_watermark sweet pot coconut soup2


  1. Sophie33 says:

    A beautiful & tasty colourful combo! Yummy Yum!

    1. Thanks Sophie, it’s definitely one of our fav’s 🙂

  2. Somer says:

    The thai component to this dish is fantastic, and with the pesto too! What a nice fusion! xx

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