Sweet Potato, Coconut and Chilli soup

5 from 26 votes

Sweet Potato, Coconut and Chilli soup

This sweet potato, coconut and chilli soup is a marvel! It's remarkably simple to prepare and perfect for making a large batch to enjoy throughout the week. Pair it with a fresh, crunchy roll and you have a wholly satisfying meal that's both easy to make and utterly delicious.

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Cook Time:55

Total Time:55

Course: Appetizer, Main Course

Cuisine: International

Keyword: sweet potatio soup, soup witch coconut milk, red chilli in soup, thick and smooth soup, autumn soup, vegetable soup

Servings: servings

Calories: 511kcal

Equipment

1 large saucepan
1 stick blender or food processor

Ingredients

2 tablespoons oil for frying
2 large onions, sliced
½ red chilli, finely sliced or a whole chilli if you like more heat
2 teaspoons chopped garlic
2 teaspoons ginger paste or two tsp. grated garlic
1 teaspoon turmeric
1 kilogram (2.2lb) yellow sweet potatoes, sliced into chunks
750 millilitre (3 cups) vegetable stock
400 millilitre (3.5 fl oz) coconut milk
1 teaspoon salt or to taste
½ teaspoon black pepper
1 lime we will use the juice of half and the zest of the whole lime
coriander for garnishing (optional)
chopped peanuts for garnishing (optional but recommended)

Instructions

In a large saucepan, heat the oil over medium heat. Add the sliced onions, cover with a lid and cook undisturbed for 5 minutes.
2 large onions, sliced, 2 tablespoons oil for frying
After 5 minutes, remove the lid and reduce the heat to low. Cook the onions gently for an additional 15 minutes, stirring frequently. If it seems like the onions are sticking, add a tiny splash of water.
The onions should now have developed a rich, golden-brown colour. Exercise caution to prevent the onions from burning, as it can impart a bitter taste.
Add a small splash of water and briefly deglaze the pan by scraping the bottom with a spoon to release any stuck-on bits. This will add flavour to the soup.
Next, add the chopped red chilli, chopped garlic, ginger paste and turmeric. Increase the heat to medium and stir the spices into the caramelised onions for 1-2 minutes or until they smell fragrant.
½ red chilli, finely sliced, 2 teaspoons chopped garlic, 2 teaspoons ginger paste, 1 teaspoon turmeric
Add the chunks of sweet potato and stir them into the onion mixture for 2-3 minutes.
1 kilogram (2.2lb) yellow sweet potatoes, sliced into chunks
Add the prepared vegetable stock, coconut milk, salt and black pepper. Stir everything together and bring it up to a simmer. Cook over medium-low heat for 20-25 minutes or until the sweet potatoes are soft and break apart when pierced with a fork.
750 millilitre (3 cups) vegetable stock, 400 millilitre (3.5 fl oz) coconut milk, 1 teaspoon salt, ½ teaspoon black pepper
Use a stick blender to blend the soup into a smooth, thick consistency with no visible chunks. Alternatively, transfer the mixture to a food processor and blend until smooth.
If you prefer a thinner soup, add more coconut milk, cream, vegetable stock or water.
Finally, add the zest of one whole lime and the juice of half a lime. Test for seasoning and add more salt if needed. If you prefer an extra zing, feel free to add more lime juice.
1 lime
Spoon the soup into bowls and garnish with your favourite toppings, such as sliced chilli, fresh coriander leaves, chopped peanuts, extra black pepper or a swirl of coconut milk or cream.
coriander for garnishing (optional), chopped peanuts for garnishing (optional but recommended)

Nutrition