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Sweet Potato, Coconut, And Chilli Soup Recipe

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Sweet Potato and Chilli Soup Recipe Super Souper Ed
Sweet Potato and Chilli Soup Recipe Super Souper Ed from supersoupered.com

Description

If you're looking for a delicious, warming soup recipe that's packed full of flavour, then you won't want to miss this sweet potato, coconut, and chilli soup recipe. This soup is perfect for those chilly autumn or winter evenings when you're looking for something comforting and filling. The combination of sweet potato, creamy coconut, and spicy chilli creates a delicious balance of flavours that will keep you coming back for more.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, minced
  • 2 large sweet potatoes, peeled and chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli flakes
  • 1 can of coconut milk
  • 2 cups of vegetable stock
  • 1 lime, juiced
  • Salt and pepper to taste
  • Chopped fresh coriander and chilli flakes for garnish

Equipment

  • A large soup pot
  • A wooden spoon
  • A blender or immersion blender

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped onion, ginger, and garlic and cook until softened.
  3. Add the chopped sweet potatoes, ground coriander, ground cumin, ground turmeric, smoked paprika, and chilli flakes to the pot and stir to combine.
  4. Cook the sweet potato mixture for around 5 minutes or until the spices become fragrant.
  5. Add the can of coconut milk and vegetable stock to the pot and stir well.
  6. Bring the soup to a simmer and cook for around 20-25 minutes, or until the sweet potatoes are tender.
  7. Remove the soup from the heat and allow it to cool slightly.
  8. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
  9. Return the soup to the pot and add the lime juice, salt, and pepper to taste.
  10. Reheat the soup if necessary, and serve hot with chopped fresh coriander and chilli flakes for garnish.

Notes

This recipe is vegan and gluten-free, making it a great option for those with dietary restrictions. The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition Info

This recipe makes around 4 servings. Each serving contains approximately:
  • Calories: 324
  • Carbohydrates: 34g
  • Protein: 4g
  • Fat: 21g
  • Fiber: 6g
  • Sugar: 9g
  • Sodium: 526mg

Recipe Tips

For an extra kick of spice, you can increase the amount of chilli flakes or add a fresh chopped chilli to the soup. You can also adjust the consistency of the soup by adding more or less vegetable stock depending on your preference. If you don't have fresh ginger, you can use ground ginger instead. Finally, be sure to taste and adjust the seasoning of the soup before serving to ensure it's just right.

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