Curried Sweet Potato Coconut Soup
Servings
6
Servings
6
Ingredients
Instructions
  1. Add the chopped onions, garlic and chillies to a large pan with the grated ginger (You don’t need to be too precise when chopping as the soup will be blended later). Fry for 5-10 minutes until the onions have softened. Add a little water if the vegetables start to stick.
  2. Stir in the curry powder and cook for a minute or so before adding the sweet potatoes. Cook for another minute.
  3. Pour in the coconut milk and the vegetable stock. Stir until well combined.
  4. Bring the soup to the boil and then reduce to a simmer. Cook for around 15-20 minutes until the sweet potato is completely tender. Add the soy sauce.
  5. Blend the soup until smooth and creamy. If you prefer a thinner texture, add a little water or stock until you achieve your required consistency. Taste for seasoning and add salt and pepper if desired.
  6. Your soup is done! Top with some coriander leaves and toasted seeds. Serve with some nice bread, steamed vegetables or a salad.
Recipe Notes

*I use a madras curry powder as we like a little heat. You can use whichever curry powder you prefer.

**I use a full fat coconut milk. Use reduced fat if you like. The soup will not be quite as creamy but will still taste delicious.

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