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Recipes,  Soup,  Starters and Lunch

Sweet Potato and Coconut Soup with Chilli

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A velvety, smooth and silky, creamy, thick, sweet potato soup, with coconut, garlic, ginger and chilli sauce or chilli flakes to add a warm, flavour punch. Quick and easy to make, this vegan soup is ideal as a starter or as a satisfying lunch with some fresh, crunchy bread, on a cold day.

The Melting Pot

This recipe comes from The Melting Pot – a cookery book put together by Maggie Ogunbanwo celebrating diverse recipes contributed by members of the minority ethnic community in Wales. This particular recipe was provided by Valerie Creusailor, from Goch & Co. Goch & Co are award winning producers of artisan chilli sauces, jams, chutneys, marmalades and olive oils. They are all gluten-free and vegan and are produced locally in North Wales.

The company is run by Stan and Val Creusailor using family recipes developed over decades and influenced by the family’s lives in Portugal, Mozambique, Zimbabwe and now North Wales.

How to make Sweet Potato and Coconut Soup with Chilli

Collect all the ingredients together:

  • chilli olive oil or olive oil
  • red onion, peeled and finely chopped
  • sweet potatoes, peeled and chopped
  • garlic, peeled and chopped or crushed
  • peeled ginger, chopped
  • coconut milk
  • desiccated coconut
  • water
  • chilli sauce or chilli flakes, to taste – I used Goch & Co Harrisa Chilli Sauce
  • fine salt
  • freshly ground black pepper

To garnish:

  • toasted desiccated coconut
  • chopped coriander or parsley

How to make this soup:

  1. Peel and chop the onions and cook in the oil, over a moderate heat for 5 minutes.
  2. Add the peeled and chopped sweet potatoes and continue to cook for a further 5 minutes.
  3. Add the garlic, ginger, chilli sauce or flakes, the coconut milk, water and seasoning.
  4. Bring to a simmer, cover and cook for 40 minutes until all the vegetables are very soft.
  5. Turn the heat off and leave to sit for 5 minutes before blending with using a food processor or an immersion blender. Re-heat before serving
  6. Serve in heated bowls, sprinkled with some toasted desiccated coconut and some chopped coriander. Accompany with chunks of fresh bread.

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Sweet Potato and Coconut Soup with Chilli

A velvety, smooth and silky creamy, thick, sweet potato soup, with coconut, garlic, ginger and chilli sauce or chilli flakes to add warm, flavour punch. Serves 4

Course Lunch, Starter
Keyword chilli, coconut, sweet potato
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients

  • 4 tablespoons chilli olive oil or olive oil
  • 200g red onion, peeled and finely chopped (roughly 2 onions)
  • 500g sweet potatoes, peeled and chopped (roughly 3 sweet potatoes)
  • 2 cloves of garlic, peeled and chopped or crushed
  • 10 – 15g peeled ginger, chopped (NB this is peeled weight)
  • 400ml tin of coconut milk
  • 2 teaspoons desiccated coconut
  • 600ml water
  • ½ teaspoon chilli sauce or ¼ – ½ teaspoon chilli flakes, to taste – I used Goch & Co Harrisa Chilli Sauce
  • ½ teaspoon fine salt
  • ½ teaspoon freshly ground black pepper

Garnish:

  • 2 teaspoons toasted desiccated coconut (see Recipe Notes)
  • chopped coriander and parsley

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Peel and chop the onions and cook in the oil, over a moderate heat for 5 minutes.

  3. Add the peeled and chopped sweet potatoes and continue to cook for a further 5 minutes.

  4. Add the garlic, ginger, chilli sauce or flakes, the coconut milk, water and seasoning.

  5. Bring to a simmer, cover and cook for 40 minutes until all the vegetables are very soft.

  6. Turn the heat off and leave to sit for 5 minutes before blending with using a food processor or an immersion blender. Re-heat before serving

  7. Serve in heated bowls, sprinkled with some toasted desiccated coconut and some chopped coriander. Accompany with chunks of fresh bread.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • cast iron casserole or saucepan
  • food processor/blender/immersion blender

Toasted Coconut:

Heat a small frying pan over a moderate heat and add the coconut, cooking until it turns light brown. It will only take a couple of minutes; coconut can burn very quickly so keep a very close eye. 

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