Sweet potato, chili and coconut soup
- Prep: 5m
- Cook: 40m
- Serves: 6
This delicious and warming soup is vegan and vegetarian friendly.
Method
- Add the oil to a medium sized soup pot and heat gently. Once heated add the onion, and cook over a medium heat until translucent. Once the onions are translucent, add the chili, ginger and garlic to the pot, and heat for two minutes.
- Then add the sweet potato, the vegetable stock and paprika. Bring to the boil and then let the soup gently simmer for 15 minutes or so until the sweet potato has completely softened.
- Now add the coconut milk. Don't worry if some of it has solidified in the can - this will soon melt in the soup. Heat for a further 2 minutes, then remove from the pot from the heat and allow to cool for 5 minutes.
- Using a hand blender, blitz the soup until smooth, and then season to your taste.
- For an added festive touch, toast some of your favourite organic bread and use a star cookie cutter to cut out some star shaped croutons!
Ingredients
All to be sourced organic where possible
- 600g sweet potatoes, peeled & sliced into thin coins
- 1/4 red chilli, de-seeded & finely diced
- 1 finely red onion, chopped
- 1 3cm x 3cm nub of ginger, finely diced
- 2 cloves garlic, crushed
- 1 tbsp olive oil
- 400 ml can of coconut milk
- 600 ml of vegetable stock
- 1/4 teaspoon paprika
- Salt and pepper, to season
