Sweet Potato Coconut and Chilli Soup
A creamy sweet potato, coconut and chilli soup with a gentle spicy kick. Easy to make, naturally dairy-free and perfect for batch cooking.
Servings: 4 servings
Calories: 458kcal
Ingredients
- 1 kg (2.2lb) sweet potato peeled & chopped into bite-sized chunks
- 400 g (14oz) tin of full-fat coconut milk
- 3 cloves garlic finely chopped
- 1 medium onion finely diced
- 1 teaspoon chilli flakes
- 1 teaspoon mild chilli powder
- 700 ml (3 cups) vegetable stock
- 1 tablespoon olive oil
- salt & black pepper to taste
Instructions
- Heat the olive oil in a large saucepan over a low-medium heat. Add the diced onion and cook for 5 minutes, until softened.
- Add the peeled and diced sweet potato, garlic, chilli flakes and chilli powder. Cook for 3–4 minutes, stirring regularly.
- Pour in the coconut milk and vegetable stock and stir to combine. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, or until the sweet potato is completely soft.
- Remove from the heat and blend with a stick blender until smooth. Season with salt and black pepper to taste.
- If the soup is thicker than you'd like, stir in a little extra hot vegetable stock until it reaches your preferred consistency.
Notes
- Coconut milk: Full-fat gives the creamiest result; light coconut milk can also be used. Spice: Reduce the chilli flakes or chilli powder for a milder soup. Storage: Keep refrigerated for 3–4 days. Freezing: Freeze for up to 3 months. Allergies: Check your vegetable stock and other packaged ingredients if cooking for allergies.
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
