Most definitely my all time favourite soup. I just love the flavour combination of the sweet potato, coconut and chilli – sweet, coconutty, with a kick of chilli – delicious! Make it as spicy or mild as you like, usually depending on who you’re making it for. It’s perfect as a warm, filling lunch, especially with a chunk of rye soda bread (recipe also on the blog), and freezes really well too- ideal for when you’re home late from work and stuck for something to eat or you’ve been away for the weekend and need something for work lunches.
1 tbsp Coconut Oil
1 Onion, diced
1 Chilli, chopped finely (or sub for chilli flakes)
2 Garlic Cloves, minced
1 Creamed Coconut sachet (50g)
1.2 litres Stock (chicken or vegetable)
- Heat the oil in a medium to large size sauce pan and add the onion, after the onion has softened add the garlic and chilli, and cook for a further minute.
- Add the sweet potatoes and stock, bring to the boil then reduced and simmer for 15-20 minutes. The vegetables should be soft by then, if not continue to simmer until they are. Once cooked add in the creamed coconut and stir through once melted.
- Blitz soup with hand processor or pour into a blender and blitz until smooth.