Nicolas Bouliane

Creamy red curry soup Updated in



  1. Cook onion in butter until soft and translucent
  2. Add curry paste, cook for 1 minute
  3. Add sweet potato, cook for 3-5 minutes. Smaller chunks cook faster.
  4. Add carrots and vegetable broth.
  5. Stir, add lid, cook to a boil, then lower heat to a simmer.
  6. Cook covered until potatoes break apart when stirring, around 30 minutes.
  7. Blend together.
  8. Add salt, pepper and coconut milk to taste. It uses quite a bit of salt. The original recipe calls for a full can of coconut milk, but I’m happy with much less.

The original recipe is from Budget Bytes. I adapted it to European portion sizes, and to my own taste.