Sweet Potato Chilli and Coconut Soup Recipe
Delicious flavour, vibrant colour, quick and easy to make, this vegetable soup has so much going for it. Ready to eat in just 30 minutes. Healthy and full of flavour it is perfect for lunch or as part of main meal. Serve it with fresh, crusty bread, swirl yoghurt or creme fraiche through it, sprinkle grated cheese or herbs. Try it!
Servings: 4
Equipment
- 1 saucepan large
- knives
- 1 immersion blender
Ingredients
- 26 ounces sweet potatoes orange fleshed
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon vegetable oil
- 1 cup vegetable stock
- 1 7/8 cups coconut milk 1 can - reduced fat
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/8 teaspoon chilli flakes Vary this amount to suit your personal tastes.
Instructions
- Prepare the vegetables. Peel and chop the sweet potatoes into small chunks (this helps them cook more quickly) and peel, finely slice the onions and garlic..1 onion, 2 garlic cloves, 26 ounces sweet potatoes
- Heat the oil in the saucepan and add the chopped onion and garlic. Saute until the onion is translucent.1 tablespoon vegetable oil
- Add the spices and give everything a good stir. Once the spices smell fragrant, add the sweet potatoes and stir to coat them in the spicy mixture.1/4 teaspoon ground ginger, 1/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1/8 teaspoon chilli flakes
- Add the coconut milk and the stock and stir. Bring the soup to a boil and then turn down the heat so that the soup simmers.1 7/8 cups coconut milk, 1 cup vegetable stock
- Simmer for about 20 -25 minutes or until the sweet potatoes are cooked through. Then blend the soup with an immersion blender or in batches using a blender.
- Check the seasoning and the thickness of the soup. If it needs more salt or pepper, add in small amounts until you are pleased with the flavour.
- If the soup is too thick, thin it down with a little more stock or water until it is of a consistency that you like. If the soup is too thin then cook it for a little longer so that it can thicken up. Alternatively, thicken with a little cornflour or plain flour (all-purpose). Make a paste with the flour and a little cold water, add it to the soup and bring it back to the boil stirring all the time. Cook it for about 1 to 2 minutes or until the soup thickens.
- Serve with your favourite soup accompaniments. Enjoy!
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Storage: Spicy Sweet Potato soup should store well in the fridge for up to 3 days. Remember to allow it to cool before placing it in the refrigerator. Re-heat until it is piping hot.
Freeze: This soup will freeze for up to 3 months. Allow the soup to cool first and then place it in the freezer in a suitable container. Defrost thoroughly before reheating. Heat until it is piping hot. If the soup has separated once it has thawed, stir to recombine everything and heat as before.
Variations
There aren’t a great many alterations that you can make to this soup recipe but here are a few suggestions that will ring a few changes before it becomes a different kind of vegetable soup altogether.- add a handful of fresh, chopped coriander. This really accentuates the spices in the soup.
- don’t like the spices? – Omit the spices and just focus on seasoning the soup well and to your personal taste.
- want it spicier? This is easy to achieve. Double up on the spices as specified in the recipe below and perhaps add a little chilli for a fiery kick. This is a lovely adaption if you like spice and we do!
- use non-dairy milk instead of coconut milk. This will still make a lovely soup but you will have to pay attention to seasoning the soup well as the coconut milk is part of the rich creamy texture and robust flavour of this soup.
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Nutrition
Serving: 1portion | Calories: 287kcal | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Sodium: 418mg | Potassium: 682mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26293IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 2mg