Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup

Prep / Cook / Total     -     20 / 40 / 60min


• 2 tablespoons coconut oil
• 1 large onion brown, chopped
• 2 tablespoons ginger, freshly grated
• 1 tablespoon turmeric (fresh or paste)
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 small red chillies seeded and chopped
• 2 stalks lemongrass
• 1kg sweet potato peeled and chopped into large pieces*
• 2 cups vegetable stock or water (more if necessary)
• 2 cups coconut cream (set aside and few tablespoons for serving)
• 1 tablespoon lime juice
• 2 tablespoon coconut sugar (optional)
• ½ cup coriander leaves chopped (save a small handful for serving)
• rock sea salt to taste
• 2 cups rice cooked, brown or wild (optional)



Heat coconut oil in a large saucepan and gently fry onion, ginger, turmeric, ground coriander, cumin, chillies and lemongrass until the onion is soft. Approximately 10 minutes.
Add the sweet potato and vegetable stock, cover it, and let it simmer until the sweet potato is tender, approximately 15 minutes.

Stir through the coconut milk, lime juice, coconut sugar and fresh coriander. Simmer very gently for a few minutes.
Take the pan off the heat and transfer to a food processor and blend until smooth. Add more stock or water if the soup is too thick. Add sea salt to taste.

Put a few spoons of rice at the bottom of each bowl. Ladle the hot soup over and top with a ripple of coconut cream and a sprinkle of coriander leaves.

Other serving suggestions:

* Use pumpkin or a combination of sweet potato and pumpkin.
* Roast the sweet potato for added depth of flavour
* Serve with a side of steamed greens tossed with a little coconut oil.
* Replace the rice with quinoa or farro for added protein.


Editor’s Note
“You will love this combination of sweet potato and coconut. Add a slice of toasted Turkish bread to your plate for dunking.”

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