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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.