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)




  1. 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.
  2. 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.
  3. Blitz soup with hand processor or pour into a blender and blitz until smooth.