Sweet Potato, Coconut and Chilli Soup
A comforting blend of tender sweet potatoes, creamy coconut milk, and gentle chili heat. This vibrant, exotic soup is both light and luxurious, perfect for weeknight dinners or as a starter. It offers a harmonious balance of earthy, sweet, and spicy flavors with a tropical twist.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Simmering and Blending
- Cuisine: South Asian/Fusion
- Diet: Vegetarian
Ingredients
2 medium sweet potatoes, peeled and diced
1 medium onion, finely chopped
2 garlic cloves, minced
1 (12 oz/350g) can coconut milk
4 cups vegetable broth
1 tbsp red chili flakes (or to taste)
1 tsp ground turmeric
1 tbsp olive oil
Salt and pepper to taste
Lemon wedges and fresh cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant.
Add diced sweet potatoes, vegetable broth, coconut milk, chili flakes, and turmeric. Bring to a boil.
Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are tender.
Blend the soup using an immersion blender or transfer to a blender until smooth.
Season with salt and pepper. Adjust chili level if needed.
Garnish with lemon wedges and fresh cilantro before serving.
Notes
For a spicier soup, add fresh chili peppers or extra chili flakes.
Storage: Refrigerate for up to 5 days or freeze for 3 months.
Add carrots or kale for extra nutrients and texture.
Find it online: https://cookingwithramsay.com/sweet-potato-coconut-chilli-soup/