Warm Up With a Delicious Bowl of Sweet Potato & Coconut Soup
It’s officially autumn; the nights are getting shorter and the temperature is getting colder. After accepting that summer has been and gone (we're finding it difficult too), it’s time to get in to the kitchen, dig deep in to the back of your pots and pan cupboard and look out your soup pot.
There is nothing more satisfying than arriving home from work on a dark, damp, cold evening to a warm bowl of soup and crusty bread – ahhhh. So, with this in mind we have the perfect Spicy Sweet Potato and Coconut Soup recipe that is sure to warm your insides. What’s even better is that it only takes a mere 5 minutes to prepare!
Ingredients
1 medium white onion, diced
4 garlic cloves, minced
1 large sweet potato, cubed
2 tbsp yellow curry powder
½ tsp cayenne powder
¾ tsp salt & ½ tsp pepper
3 cups coconut milk
Method
- Heat the diced onions in a large pot on a medium heat with a ½ tbsp of coconut oil for several minutes. Then add the minced garlic.
- Add the cubed sweet potatoes, curry powder, cayenne powder and seasoning and stir.
- Cook for 5 minutes, stirring gently.
- Add coconut milk and cover.
- Bring to a simmer and then reduce the heat to low. Simmer for a further 25 minutes.
- After 25 minutes, taste and add seasoning as needed. Then puree using a blender to your taste.
Fancy making this dish dinner party worthy? Then opt for the chickpea garnish...
Ingredients
1 can chickpeas
3 tbsp olive oil
½ tsp yellow curry powder
¼ tsp sea salt
½ tsp garlic powder
½ tsp ginger powder
pinch cayenne powder
Method
- Drain chickpeas and place on a baking tray.
- Toss chickpeas with olive oil and spices, spread evenly on the tray and bake for 25-30 minutes until crispy on the outside.
- Sprinkle on top of your bowl of soup and enjoy.
