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5 from 3 votes
Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.
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Sweet potato, coconut and chilli soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
 

This warming Sweet potato, coconut and chilli soup is super easy to make with just a few budget-friendly ingredients. It is creamy, spicy and full of flavor, perfect for a cold day.

Servings: 4 servings
Author: Helena
Ingredients
  • 1 tablespoon Olive oil
  • 1 Yellow onion, peeled and chopped
  • 1 kg (2,3 pounds) Sweet potato, peeled and chopped
  • 2 Garlic cloves, peeled and chopped
  • 1 tablespoon Ginger, grated
  • 4-5 cups (1 liter) Vegetal broth
  • 1 (400ml) 14oz  Can of coconut milk
  • ½-1 teaspoon Red chili flakes
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Turmeric
  • 1 teaspoon Curry powder optional
  • 1 Lime juiced
  • 1 Red chili, sliced
  • Fresh cilantro, roughly chopped
Instructions
  1. Add the oil and onions to a large pot and cook medium heat for about 5 min until the onion is soft and translucent. Add the sweet potato, garlic, ginger and dried spices, stir well and sauté over for a few minutes until fragrant.

  2. Stir in the vegetal broth and coconut milk (reserve a little to drizzle onto if desired). Bring to a boil and then let it simmer for about 10-15 minutes until the sweet potato is fork tender.

  3. Turn the heat off and blend the soup until smooth with a hand held bender. Add lime juice to your taste. If the soup is too thick, add a little more vegetable broth and stir well. 


  4. Serve hot with a drizzle of the reserved coconut milk and top with chilies and cilantro. Tastes great with some crusty bread for dipping.