Sweet Potato, Coconut & Chilli Soup is a hug in a bowl. The perfect bowl of comforting food on a cold day. Sweet potatoes and coconut milk add a lovely creamy, velvety texture to the soup and the chilli adds just the right amount of spicy heat.
extra red finger chilli(sliced for garnish - optional)
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the onion, leek and celery and saute for 5 minutes to soften but not colour the vegetables.
Add the garlic and red chilli to the pan and continue to cook for a further minute.
Add the remaining ingredients to the saucepan, turn the heat to high and bring to a boil.
Now turn the heat down to a low simmer and cook for 25 minutes, or until the sweet potatoes have softened.
Using either a stick blender, or high speed blender, blitz the soup to a smooth consistency.
To serve you can garnish the soup with optional chopped coriander leaf, red chillies and a drizzle of coconut milk.
Nutrition Facts
Sweet Potato, Coconut & Chilli Soup
Amount Per Serving
Calories 375Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 15g94%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 1406mg61%
Potassium 893mg26%
Carbohydrates 45g15%
Fiber 8g33%
Sugar 13g14%
Protein 5g10%
Vitamin A 24462IU489%
Vitamin C 31mg38%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Soup
Cuisine : British
Keyword : coconut milk, sweet potato soup with coconut milk