Sweet Potato and Coconut Soup

I love being able to come home after a long day and whip up a speedy and nutritious dinner. Soup has to be one of my most cooked meals, they're a great way to use up the left over veggies sitting in the back of your fridge and so simple to make.

There are many reasons to love sweet potatoes, including being super yummy, an excellent source of vitamins, rich in fibre and high in anti-oxidants. However my personal favourite is they have a low glycaemic index, meaning they help you stay full for longer (there's nothing worse than finishing a meal and still being hungry...).

This soup is best served with a drizzle of Alpro soya cream and plenty of coriander (please ignore my messy attempt trying to look like a pro chef). Obviously no soup is complete without a couple thick slices of fresh crusty bread for dipping.

Sweet Potato and Coconut Soup


Prep time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 4

Ingredients

  • 1 tbsp oil (vegetable or coconut)

  • 1 onion

  • 2 sweet potatoes (approx. 300g)

  • 1 can coconut milk (400ml)

  • 500ml vegetable stock

  • 1/2tsp thyme

  • 1/2tsp garlic powder

  • 1/2tsp cinnamon

  • 1/2tsp paprika

  • 1/4tsp cayenne pepper

  • Juice of 1 unwaxed lime

Extras to serve:

  • Soy cream

  • Coriander

  • Black pepper

  • Crusty bread

Instructions

  1. Peal and grate the sweet potatoes (the grated potatoes is what makes the soup so speedy to cook).

  2. Heat the oil in a saucepan and soften the onions for a few minutes, then add the sweet potato and seasoning (adjust as desired).

  3. Stir in the coconut milk and vegetable stock, bring to a boil then simmer for 10 minutes.

  4. Remove the soup from the heat and blend using a stick blender (or other blending device) until smooth. Then squeeze in the lime juice and stir.

  5. Drizzle with soy cream and top with fresh coriander and black pepper. Serve warm with fresh crusty bread.

  6. If storing, wait for the soup to fully cool before putting in the fridge/freezer.


Notes

  • Store in a sealed container for up to 1 week in the refrigerator

  • You can batch cook this soup and store in your freezer (for up to 3 months) for those lazy days you want a quick meal.

  • If you want to adjust the thickness of the soup, whisk cornstarch in a jug with a little soup then pour into the main pot to thicken. Alternatively you can make the soup with more potatoes.

  • Make sure to check for milk, egg and other animal products when buying fresh bread from the supermarket.

Thanks for reading, I hope you love this soup - It's definitely one of my favourites. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw