Sweet Potato, Coconut and Chili Soup (VG, GF)

If you’re looking for a quick and easy recipe, you’ve come to the right place. This is a great meal for when:

a) Work has overrun and you need something fast, easy and that can sit in the background for a bit whilst you sort other things out.

b) It’s cold and drizzly outside and you want something indulgent but don't want to give in to those urges for a takeaway or a frozen pizza.

c) You want something you can easily make for lunch, but because you are super busy and have a limited window, you need something that requires minimal prep time.

Velvety and smooth, warming, sweet but also savoury. It's everything you need in a lunch or dinner, and it's light enough that it won't just sit in your stomach making you feel bloated. Enjoy!

Yield: 4-6

Author: Andreea Unwin

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Sweet Potato, Coconut & Chilli Soup

An easily thrown together soup recipe to feed all the family for a couple of days, stores great in the fridge and delicious when served with toasted bread or croutons

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 4-5 Sweet Potatoes
• 1 large Brown/White Onion
• 1 TBSP neutral oil for frying
• 4 cloves of Garlic
• 1 tin Coconut Milk
• 1 TBSP Chili Paste/Puree (you can use up to 2 if you would like it spicier)
• 500ml Vegetable Stock + 500ml boiled Water
• 1 tsp ground Turmeric
• 1/2 - 1 tsp Salt
• 1/2 tsp ground Black Pepper
• 1/2 tsp Garlic Granules or Powder (optional)

Instructions

1. Place a heavy bottomed soup or stew pan on the hob on a medium-low heat with the oil
2. When the pan is heated, fry the onion until it starts to become translucent (about 3-4 minutes)
3. Add the chili paste, garlic and all of the spices to the pot and stir to combine, just until the paste starts to sizzle and the ingredients give off a powerful aroma (1-2 minutes max)
4. Add the sweet potatoes and just stir until they are coated in all of the spices, paste onion and garlic - fry for a couple of minutes together
5. Add the vegetable stock and water ensuring that all of the sweet potatoes are completely covered
6. Turn the hob up to a high heat until the soup starts to boil, then immediately bring it down to a simmer, cover and leave for 15-20 minutes until the sweet potatoes are soft through
7. Remove the soup from the heat and turn the hob off, add the white coconut cream to the soup and the either use a soup blender or hand/stick blender to blend the soup together. If the soup is looking a bit too thick at this point, add some of the coconut water from the can also