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.
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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