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Sweet Potato And Coconut Soup

Published Sunday, 03 April, 2011 by vegetable friters

this recipe is healthy and yummy!!

66%

Ingredients

  • 2 tbsp Olive Oil
  • 2 cloves of Garlic
  • 1 Onion sliced
  • 2 pinches of Chilli Flakes
  • 2 pinches of Ground Ginger
  • 400g of Sweet Potato
  • 400ml of chicken or vegetable stock
  • 200g Creamed Coconut
  • 50g Fresh Coriander leaves chopped (optional)
  • Salt and Pepper to taste
  • Coriander or Spinach to garnish

Method

Heat the olive oil in a large saute pan, add the finely chopped onion and the crushed garlic. Gently fry off for 3-4 minutes until soft and golden brown.

Once the onion and garlic are cooked through add the chilli flakes, ground ginger frying for a further 2-3 minutes.

Then add the peeled and chopped sweet potato cooking for a further 2-3 minutesnutes until soft and golden brown.

Now add the stock (hot) and coconut. Allow to cook for about 10 minutes.

Take care when adding hot liquid to a hot pan.

At this stage if you wish to add the optional chopped coriander leaves then do so.

Remove from the heat and allow to cool before pouring into a blender or food processor.

Beware of adding hot liquids to a blender. Hot liquids can scald!

Blend until a smooth and even consistency.

You might find that you need to add a little warm water to thin but this is entirely up to you.

Reheat or store in freezer.

If you are going to freeze the soup then it is essential to let the soup reach room temperature before putting it in suitable containers and freezing.

Reheat or store in freezer.

If you are going to freeze the soup then it is essential to let the soup reach room temperature before putting it in suitable containers and freezing.

Season to taste and garnish with Coriander (or anything green), serve with home made crusty bread. Its really delightful.

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