HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Potato And Garam Masala Soup
Sweet Potato and Garam Masala Soup

Sweet Potato and Garam Masala Soup

with kidney beans and coconut milk

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This lightly spiced and hearty sweet potato soup is like a warm hug in a bowl. As an added bonus, it's also filled with flavour, packed with protein, and perfectly plant-based. A dish that well and truly has it all!

Tags:VeggieOne Pot WonderVegan
Total Time45 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

300 g

Sweet Potato

1 sachet

Dried Thyme

1 piece


1 piece


1 piece


1 pack

Red Kidney Beans

1 sachet

Garam Masala

1 pack

Chopped Tomatoes

180 milliliters

Coconut Milk

1 sachet

Vegetable Stock


1 piece

Bell Pepper

Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)546 kcal
Energy (kJ)2285 kJ
Fat18.63 g
of which saturates14.73 g
Carbohydrate77.88 g
of which sugars21.97 g
Dietary Fiber11.12 g
Protein20.15 g
Cholesterol0 mg
Salt2.53 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the sweet potatoes into 2cm chunks (peeling optional). Put the sweet potato chunks onto a large (lined) baking tray.
  • Drizzle with oil and half the thyme. Season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

  • Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).  
  • Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
  • Zest the lime then halve and juice it.
  • Drain the kidney beans in a sieve.
  • Heat a drizzle of oil in a large pot on medium-high heat.
  • Once hot, add the scallion (keep a tbsp aside for garnish), season with salt and pepper and fry until soft and sweet, 1-2 mins, stirring occasionally.
  • Add the pepper and fry for 4-5 mins. Add the garlic, garam masala and remaining thyme.
  • Fry for 30 secs and then add the chopped tomatoes, 100ml water (double for 4p), vegetable stock and the coconut milk. Stir well.
  • Bring the soup to the boil. Let it simmer covered on low heat for 12-15 mins.
  • Add the kidney beans when the soup has 5 mins left to cook.
  • Season to taste with salt and pepper.

  • Remove the soup from the heat.
  • Stir in the roasted sweet potato and add half of the lime juice.


  • Spoon the soup into bowls.
  • Garnish the soup with the lime zest, scallions and lime juice to taste.