Simple Healthy And Creamy Sweet Potato Coconut Soup
This sweet potato coconut soup is so sweet, spicy and creamy that you'll swear it's a major indulgence. In reality, it's completely healthy, totally vegan and a the easiest thing to make. It's a Weight Watchers and Slimming World favourite. It's got all the flavour and none of the guilt!
Servings 6 Servings
- 1 medium yellow onion diced
- 1 jalapeno chilli pepper sliced (see note 1)
- 3 cups sweet potatoes diced (about 3 small/medium)
- 1 Tablespoon Thai red curry paste
- 3 cups vegetable broth see note 2
- 1 tin full fat coconut milk see note 3
- Chopped cilantro
- Olive oil
- chilli flakes
In a heavy bottomed sauce pan over medium heat warm the oil and add the onion and chilli pepper. Sweat for about 5 minutes, until the onion and chilli peppers are soft and translucent.
Add the sweet potatoes and mix with the onions and chilli. Add the Thai curry paste and the vegetable broth. Bring up to a boil and reduce the heat to a simmer. Cook until the potatoes are tender.
Very carefully place the potatoes and broth into the blender and blend until smooth. You may need to do this in batches. Once the soup is smooth place it back into the pan and add the coconut milk.
Note 1: Depending on how much spice you want, you can leave the seeds of the chilli pepper in or take them out. You can also choose to add another chilli pepper for extra spice.
Note 2: This is the perfect place to use a bullion cube of vegetable broth. This soup was made for quick and easy weeknight meals and adding boiling water to a stock cube is as easy as it gets.
Note 3: Before you add the coconut milk to the soup, place it all in a measuring jug and whisk it until it’s blended. Add some of the coconut milk and check for consistency. You may not need to add the whole tin. *Save a few tablespoons of coconut milk for the topping.
Note 4: This soup is perfect for freezing. Cool the soup completely and place into ziplock bags or freezer safe containers.