My daughter and I LOVE sweet potato soup on cold wintery evenings. It’s vegan, creamy, nutritious and contains just a hint of spice.
I’ll confess though - I have a soup maker. So I just jumble all of the ingredients into the jug, press a button and walk away. 30 minutes later I’ve got a warm, silky smooth soup. I can’t recommend having a soup maker enough. Especially if you work from home. However, I’ve written this recipe to make on the hob.
500g Sweet Potato (diced)
1 Red Onion (diced) 200ml Coconut Milk
200ml Vegetable Stock Thumb-sized Ginger (grated) 2 Cloves Garlic 1tbs Peanut Butter 50g Creamed Coconut
2tsp Curry Powder
1tsp Chilli Flakes
Topping: Crispy Onions
Pinch Chilli Flakes
Dash Coconut Milk
1. Heat the onions and garlic in a pan with a knob of butter (or plant-based alternative) until they soften and brown.
2. Add the diced sweet potato and fry for a minute before adding the coconut milk, stock, ginger, curry powder and chilli flakes. Simmer the ingredients for 20-30 minutes until the potatoes are soft.
3. Transfer to a blender and add the tablespoon of peanut butter and 50g of creamed coconut. Blend everything until your soup reaches the right consistency for you. If it’s too thick you can always add water. Add salt and pepper to taste.
4. Serve your soup topped with a dash of coconut milk, pinch of chilli flakes and some crispy onions.