Spicy Sweet Potato, Coconut and Chilli Soup
With a creamy coconut base and plenty of hearty sweet potatoes, this Sweet Potato, Coconut and Chilli Soup is the perfect recipe for a cosy night in.
Ingredients
- 1 tbsp oil of choice
- 1 onion chopped
- 3 cloves garlic crushed
- 2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp chilli flakes
- 700 grams sweet potato peeled and chopped into small chunks
- 1 400 ml can coconut milk full-fat
- 450 ml vegetable stock
To Serve:
- Crusty bread and vegan butter
- Chopped coriander
- Drizzle of vegan cream
- Dollop of coconut yoghurt
- Drizzle of olive oil
Instructions
- Heat the oil in a large pan over a medium heat, then add the onion and garlic and sauté for 5 minutes until translucent.
- Add in the spices and cook for 2 minutes while stirring.
- Then add the sweet potato, coconut milk and vegetable stock and bring to a boil, before reducing to simmer for 20-25 minutes until the sweet potato chunks are cooked.
- Blend the soup until smooth using a hand blender or you can use a table-top blender and blend in batches - but make sure the soup has cooled before doing this. If the soup is too thick for your liking, add a little more vegetable stock. If it’s too thin, cook it for a little longer to thicken it up. Season with salt and pepper to taste (mine didn’t need any salt due to the stock). Serve and enjoy!