Sweet Potato & Coconut Soup
On October 3rd he told me what the date was…sorry, couldn’t resist.
Soup season is officially here and I thought I would bring out a classic one. I absolutely adore this recipe that I created back in 2018 and I think it is a great way to use sweet potato. They are packed with a great amount of vitamins and beta carotene, great for cold and flu season. It’s super easy to make and is ready in half an hour. I love the delicious way that the coconut milk gives it a little twist. You could always use cream if coconut is not your vibe, but I’d highly recommend giving it a go. Make sure to serve it with some warm crusty bread for those cold autumn evenings. It makes brilliant leftovers and is a great work lunch.
Serves: 4
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
500g sweet potato, chopped into small cubes
1 brown onion, quartered
1 red pepper, chopped in half
1 red chilli, half seeds removed
2 carrots, chopped into small rounds
1 tin coconut milk (400ml)
1 litre vegetable stock
1 and a half tsp spicy/smoked paprika
Half tsp turmeric
1 tsp cumin
1 tsp chilli/red pepper flakes
Half tbsp Olive oil
Directions
Add sweet potato, onion, pepper, chilli and carrot to a roasting tin with a little oil, toss to coat and season well with salt and pepper.
Cook in a preheated oven at 220c for 20 minutes.
Add roasted ingredients to a blender with spices and one tin of coconut milk. Blend until smooth.
Add to a pan with 1 litre of veg stock and cook for around 10-15 mins until slightly thickened.
Season to taste and serve with warm crusty bread.