Sweet Potato, Coconut & Chilli Soup
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 1 red onion, chopped
  • 1 tbsp vegetable oil
  • 1 red chilli, deseeded & chopped (if you want to make it hotter, add a 2nd)
  • 2 cloves garlic, crushed
  • 400 ml can coconut milk
  • 600 ml vegetable stock
  • 700g sweet potatoes, peeled & sliced
  • Salt & Pepper, for seasoning
  • fresh coriander leaves (optional to garnish)
Instructions
  1. Over a medium heat, fry the onions until translucent. Add the chilli and garlic, frying for a few seconds before adding the sweet potato.
  2. Pour in the vegetable stock and bring to a boil. Drop to a low heat and simmer until the sweet potato is cooked (this took 20 minutes for me as I did largish cubes of sweet potato).
  3. Stir in the coconut milk and allow to simmer for a few minutes.
  4. With a blender (a hand blender is best but I use a stand blender and do it in stages) blend until you've got a nice creamy mixture. If it's too thick then add more liquid.
  5. Season well and serve garnished with fresh coriander.
  6. Serve with a hunk of bread.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/sweet-potato-coconut-chilli-soup/