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Two white bowls containing sweet potato, coconut & chilli soup. A spoonful is being taken out of one of the bowls.
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5 from 10 votes

Sweet Potato Coconut And Chilli Soup

This Sweet Potato, Coconut and Chilli Soup is packed with nourishing ingredients and a blend of spicy and sweet flavours. It's vegan and gluten-free & perfect for a cosy night in or as a healthy lunch option.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, lunch, Main Course, Side Dish, Soup
Cuisine: International
Diet: Gluten Free
Allergen: Celery
Servings: 4 servings
Calories: 458kcal
Author: Lauren Woodger

Equipment

Ingredients

  • 1 kg sweet potato peeled & chopped into bite-sized chunks
  • 400 g coconut milk tin of
  • 3 cloves garlic finely chopped
  • 1 medium onion finely diced
  • 1 teaspoon chilli flakes
  • 1 teaspoon mild chilli powder
  • 700 ml Knorr vegetable stock pot or other gluten-free stock
  • 1 tablespoon olive oil
  • salt & pepper to taste
Metric - Us Customary

Instructions

  • Peel the sweet potato and chop into bite-sized chunks. Finely dice the onion and garlic.
  • Heat the olive oil in a large saucepan over a low-medium heat. Add the onion and cook for 5 minutes, stirring regularly until the onion is translucent.
  • Add the sweet potato, garlic, chilli flakes and powder & cook for a further 3-4 minutes, stirring regularly.
  • Make up the vegetable stock and add to the pan along with the coconut milk. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the potato is soft.
  • Use a stick blender to blend the soup to a smooth consistency.

Notes

Tips & Tricks
  • The coconut milk and water separate in the tin, so shake the tin before opening to allow them to combine.
  • If you are using fresh chilli and want a milder taste, remove the seeds from the chilli pepper.
  • This is a great dish to batch cook and then freeze, so why not make double the amount.
How To Serve 
This sweet potato & coconut soup is filling enough to make a lovely light lunch on its own.
It is also a great starter to serve for a dinner party as it can be prepared in advance and just heated up when your guests arrive.
To add some carbs, you can’t beat some warm, crusty bread to dip into the piping-hot soup.

Nutrition

Calories: 458kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 960mg | Potassium: 1091mg | Fiber: 8g | Sugar: 12g | Vitamin A: 36139IU | Vitamin C: 8mg | Calcium: 101mg | Iron: 5mg