Sweet Potatoes and Coconut Soup Recipe

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Sweet Potatoes and Coconut Soup

A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away. Coconut milk is one of my favorite ingredients and it makes a fantastic creamy base for all the other robust flavors in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant color.

Sweet Potatoes And coconut soup recipe


☛sweet potatoes (peeled and roughly chopped)
☛5 or more(according to the number of people you serving).
☛1 cup of water.
☛Onions (finely cut).
☛5 tsp. of coconut milk (mix with water).
☛4 tablespoons olive oil.
☛2 onions (chopped).
☛2 cloves garlic (crushed).
☛fresh ginger root (peeled and finely chopped).
☛¼ red chili (finely chopped - adjust this to your taste).


⏩Heat the oil in a large pan.
⏩Add the onions and cook for about 10 mins over a medium heat. Add the sweet potatoes and cook four about 5-10 minutes.
⏩Add the garlic, ginger, and chili, the coconut milk/water mix. Bring to a fast simmer, but do not let it come to the boil.
⏩Reduce the heat, cover and simmer for about 30-40 minutes until the potato is tender. Allow it to cool slightly, and with a stick blender blend the soup.
⏩Gently reheat and serve in warm bowls.
➧Tip: If you don't want soup then you can choose to not blend.
⏩ Serve with bread. Enjoy

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