Vegan Sweet Potato Chilli and Coconut Soup Recipe

To support the running costs of Moral Fibres, this post contains affiliate links. This means Moral Fibres may earn a small commission, at no extra cost to readers, on items purchased through these links.

Make a delicious vegan-friendly sweet potato chilli and coconut soup with this easy festive recipe.

Today I’m sharing my favourite sweet potato chilli and coconut soup recipe. Not only is it organic, but it’s vegan and vegetarian-friendly too.

As a vegetarian, I always find Christmas a difficult time food-wise. When I think of traditional Christmas foods I inevitably think of things like turkey, goose, pigs in blankets, or potatoes roast in goose fat. And if you are vegan then it’s not any easier. Traditional vegetarian festive treats include brandy butter, cheese boards, and other such dairy treats.

Bowl of vegan soup with star shaped croutons on a worktop surrounded by cardboard stars.

When I try to think of traditional vegetarian and vegan Christmas foods my mind goes blank apart from Brussels sprouts, cranberry sauce, and nut roast. Which I appreciate are not up everyone’s street.

What I always say is that if you are having a vegetarian or vegan Christmas too, then the number one rule for happiness is to rip up the rule book!

Cook what makes you and your family happy. It doesn’t matter if it’s particularly Christmassy. This is because whatever you make, you can make it a family tradition that your family associates with Christmas year after year.

You don’t have to have a nut roast because someone in the seventies decided that’s what vegetarians and vegans should eat (I’ve never had a nice one). And just because Brussels sprouts are the done thing at Christmas doesn’t mean your whole meal has to revolve around them.

Sweet Potato, Chilli and Coconut Soup Recipe

Bowl of sweet potato chili and coconut soup.

This Christmas I will be serving up this organic sweet potato, chilli, and coconut soup. 

It’s tasty, comforting, vegetarian, vegan, and slightly spicy (everyone in my family, especially my kids, loves spice). What’s more, it is quick and easy to make. Basically, it makes each and every one of us happy – and that’s what Christmas is all about!

I’ve made mine organic, but if you don’t want to make yours organic feel free to substitute for non-organic versions.

Ingredients

Chopped onion, a red chilli, organic coconut milk and organic stock cubes on a kitchen worktop.

For this sweet potato, chilli and coconut soup you will need:

  • 600 g organic sweet potatoes peeled & sliced into thin coins
  • 1/4 organic red chilli de-seeded & finely diced
  • 1 finely chopped organic red onion
  • 1 3 cm x 3cm nub of organic ginger finely diced
  • 2 cloves organic garlic crushed
  • 1 tbsp olive oil
  • 400 ml can of organic coconut milk
  • 600 ml of organic vegetable stock
  • 1/4 teaspoon paprika
  • Salt and pepper to season
  • Bread (optional – for the croutons)

Equipment Required

  • Medium-sized soup pot
  • Hand blender
  • Cookie cutter (optional – for the croutons)

Cooking Instructions

  1. Add the oil to a medium-sized soup pot and heat gently.
  2. Once heated add the onion, and cook over a medium heat until translucent.
  3. Once the onions are translucent, add the chilli, ginger and garlic to the pot, and heat for two minutes.
  4. Then add the sweet potato, the vegetable stock and paprika.
  5. Bring to the boil and then let the soup gently simmer for 15 minutes or so until the sweet potato has completely softened.
  6. Now add the coconut milk. Don’t worry if some of it has solidified in the can – this will soon melt in the soup.
  7. Heat for a further 2 minutes, then remove from the pot from the heat and allow to cool for 5 minutes.
  8. Using a hand blender, blitz the soup until smooth, and then season to your taste.
  9. For an added festive touch, toast some of your favourite organic bread and use a star cookie cutter to cut out some star-shaped croutons!

Printer Friendly Version

Vegan Organic Sweet Potato, Chilli & Coconut Soup Recipe

Make a delicious vegan and vegetarian friendly organic sweet potato, chilli, and coconut soup with this easy recipe.
Print Recipe
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes

Ingredients

  • 600 g organic sweet potatoes peeled & sliced into thin coins
  • 1/4 organic red chilli de-seeded & finely diced
  • 1 finely chopped organic red onion
  • 1 3 cm x 3cm nub of organic ginger finely diced
  • 2 cloves organic garlic crushed
  • 1 tbsp olive oil
  • 400 ml can of organic coconut milk
  • 600 ml of organic vegetable stock
  • 1/4 teaspoon paprika
  • Salt and pepper to season

Instructions

  • Add the oil to a medium sized soup pot and heat gently.
  • Once heated add the onion, and cook over a medium heat until translucent.
  • Once the onions are translucent, add the chilli, ginger and garlic to the pot, and heat for two minutes.
  • Then add the sweet potato, the vegetable stock and paprika.
  • Bring to the boil and then let the soup gently simmer for 15 minutes or so until the sweet potato has completely softened.
  • Now add the coconut milk. Don't worry if some of it has solidified in the can – this will soon melt in the soup.
  • Heat for a further 2 minutes, then remove from the pot from the heat and allow to cool for 5 minutes.
  • Using a hand blender, blitz the soup until smooth, and then season to your taste.
  • For an added festive touch, toast some of your favourite organic bread and use a star cookie cutter to cut out some star shaped croutons!
Servings: 6

Enjoy!

PS: I have more vegetarian and vegan Christmas dinner ideas right this way!

Found this post useful? Please consider buying me a virtual coffee to help support the site’s running costs.

Your subscription could not be saved. Please try again.
Your subscription has been successful.

Join The Mailing List

Be part of the community and get all the latest articles, news and tips on green living from Moral Fibres straight to your inbox, once a month, free of charge.

Leave a Reply

Your email address will not be published. Required fields are marked *

4 Comments

  1. The Qorn roast may not be out. Depending on your daughter’s sensitivity level, dairy in baked/cooked items may be ok-eg butter in breads, whey proteins in Qorn, etc.

    I’m a lactose intolerant vegetarian, so I understand how disruptive such a diagnosis can be. I find that trace amounts of dairy in cooked/baked items are a-ok. But, there was a bit of trial and error involved. I can’t have fresh milk/cream, but small amounts of whipped cream are ok. Butter is fine, most cheeses- unless very hard- and yogurt are not. Ice cream is ok in very small amounts, and only occasionally.

    So, while she probably shouldn’t enjoy a cheese plate, a slice of Qorn should be ok.