Sweet Potato and Coconut Soup with Curry Garlic Bread


Sweet Potato & Coconut Soup
A fabulous way to fight waste and save time and money is to make a big batch of food and freeze it. That way, when you need to feed hungry mouths in a flash, you don’t need to think twice: just thaw, reheat and you’re ready to go. Keep the winter chills at bay with this warming sweet potato and coconut soup with hot crunchy garlic bread. This simple recipe can stay frozen in your freezer for months and reheated at your convenience.

Sweet Potato and Coconut Soup with Curry Garlic Bread Recipe

Serves 2


2 tbsp vegetable oil

1 brown onion, chopped

2 cloves garlic, finely chopped

1 tbsp grated ginger

600g sweet potato, chopped

1 litre vegetable stock

2 tbsp kecap manis

270ml coconut milk

Coriander leaves to serve, if desired

Curry Garlic Bread

100g unsalted butter, softened

1 small garlic clove, crushed

½ tsp curry powder

¼ tsp ground coriander

¼ tsp chilli flakes

1 tsp lime zest and lime juice, to serve

4 small baguettes


Heat oil in a medium saucepan over medium heat. Add onion, garlic, season with salt and pepper and cook, stirring for 4 minutes. Add the ginger and sweet potato, cook, stirring occasionally for 2-3 minutes. Add the stock and kecap manis, bring to a simmer, reduce heat to low and cook for 20-30 minutes or until tender. Take off the heat and set aside to cool slightly.

For the curry garlic bread, mix to combine the butter, garlic, curry powder, coriander, chilli and lime zest. Season with salt and pepper.

Slice the bread 2cm apart nearly all the way through. Spread with the butter. Wrap in baking paper and in foil.

Using a hand stick blender, blend soup until smooth. Add half the coconut milk. Pour into a freezer container. Pour the remaining coconut milk in a small freezer container.\

Smart Tip:

There is no need to peel your sweet potatoes for this soup – another waste saving. Make sure to scrub them in some diluted white vinegar before using. Most of the flavour and nutrients are stored in the skin.



Thaw soup, bread and coconut milk in the fridge for 2 hours. Preheat oven to 200°C (180°C fan forced). Unwrap bread, place on a tray lined with non-stick baking paper. Bake for 15 minutes, or until butter has melted.

Place the soup in a medium saucepan over medium heat and cook, stirring occasionally for 8-10 minutes or until heated through. Divide between bowls, drizzle with extra milk to serve. Serve with coriander leaves and lime juice.


How to package leftovers for the freezer depends on freezer space, serving size and how you want to reheat it. Ziplock freezer bags are great for freezing individual servings and also for taking up little room in the freezer. If using ziplock bags, it’s important to always label with name, date made and serving size.




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