Curried Sweet Potato Soup with Onion Bhaji

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  • 2 Tbsp Excella Sunflower oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 2 tsp curry powder
  • 2kg sweet potatoes, peeled and cut into chunks
  • 1L chicken stock
  • Salt and pepper
  • Fresh coriander to serve


1. Heat up the Excella Sunflower oil in a deep saucepan and fry off the onions until browned. Add the garlic and ginger, cooking through, before adding the curry powder and stirring the spice through the onion mixture.

2. Add the sweet potatoes and coat in the spice mixture before adding the chicken stock. Cover and cook until the sweet potato is tender and the liquid has reduced by a third.

3. Place in a blender and pulse until smooth, then place back in the saucepan and season to taste, adding water if you’d like a thinner soup.

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