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
chilli sauce or chilli flakes, to taste – I used Goch & Co Harrisa Chilli Sauce
freshly ground black pepper
toasted desiccated coconut
chopped coriander or parsley
How to make this soup:
Peel and chop the onions and cook in the oil, over a moderate heat for 5 minutes.
Add the peeled and chopped sweet potatoes and continue to cook for a further 5 minutes.
Add the garlic, ginger, chilli sauce or flakes, the coconut milk, water and seasoning.
Bring to a simmer, cover and cook for 40 minutes until all the vegetables are very soft.
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
Serve in heated bowls, sprinkled with some toasted desiccated coconut and some chopped coriander. Accompany with chunks of fresh bread.
1 Peel and chop onions ..
..cook for 5 minutes.
2 Add sweet potatoes …
and cook for 5 minutes
3 Add the ginger, garlic ..
..chilli, seasoning, coconut..
..milk and water
4 Bring to a simmer, cover
and cook for 40 minutes.
Garnish with toasted desiccated coconut and chopped coriander or parsley
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