This easy Sweet Potato Coconut & Chilli Soup is a creamy and nutritious meal perfect for a quick lunch or dinner. Made with common ingredients like sweet potatoes and coconut milk, it’s incredibly flexible. Enjoy this delicious dish hot, topped with fresh cilantro and sliced chilies for an extra kick!
Ingredients Needed
- 1 tablespoon (15ml) Olive oil
- 1 Yellow onion, peeled and chopped
- 1 kg (2.3 pounds) Sweet potato, peeled and chopped
- 2 Garlic cloves, peeled and chopped
- 1 tablespoon (15g) Ginger, grated
- 4-5 cups (1 liter) Vegetable broth
- 1 can (400ml / 14oz) Coconut milk (reserve a little for drizzling)
- ½-1 teaspoon Red chili flakes
- 1 teaspoon (6g) Salt
- ½ teaspoon Black pepper
- 1 teaspoon (2g) Turmeric
- 1 teaspoon (2g) Curry powder (optional)
- 1 Lime, juiced
- 1 Red chili, sliced (for garnish)
- Fresh cilantro, roughly chopped (for garnish)
How To Make Sweet Potato Coconut & Chilli Soup
- Sauté Onions: Heat the oil in a large pot over medium heat. Add the onions and cook for about 5 minutes until soft and translucent.
- Add Vegetables & Spices: Stir in the sweet potato, garlic, ginger, and dried spices. Sauté for a few minutes until fragrant.
- Combine Liquids: Add the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the sweet potato is fork-tender.
- Blend Soup: Turn off the heat and blend the soup until smooth using a hand-held blender. Adjust thickness with more vegetable broth if necessary. Stir in lime juice to taste.
- Serve: Ladle the soup into bowls, drizzle with reserved coconut milk, and top with sliced chilies and cilantro. Serve hot with crusty bread for dipping.
Recipe Tips
- Adjust Spice Level: Start with ½ teaspoon of red chili flakes and increase if you prefer a spicier soup. You can always add more, but it’s hard to take it out!
- Blend Thoroughly: Blend the soup until it’s completely smooth to achieve a creamy texture. If you don’t have a hand-held blender, let it cool slightly before transferring to a blender.
- Taste and Adjust: Always taste the soup before serving. You may want to add more lime juice, salt, or spices to enhance the flavor.
- Garnish for Presentation: Don’t skip the fresh cilantro and sliced red chili on top. They add color and make the soup look more appetizing!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Sweet Potato Coconut & Chilli Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: To freeze, let the soup cool completely before pouring it into a freezer-safe container. Seal tightly and freeze for up to 3 months. To thaw, move the soup to the fridge for several hours or overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally until it reaches your desired temperature, usually about 5-7 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 194g)
- Calories: 353
- Total Fat: 29g
- Saturated Fat: 13g
- Sodium: 58mg
- Potassium: 480mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 3g
Try More Easy Soups:
- Northern Irish Vegetable Soup UK
- Courgette And Spinach Soup UK
- Butternut Squash Chili Coconut Soup UK
- Courgette And Brie Soup UK
Sweet Potato Coconut & Chilli Soup
Description
This easy Sweet Potato Coconut & Chilli Soup is a creamy and nutritious meal perfect for a quick lunch or dinner. Made with common ingredients like sweet potatoes and coconut milk, it’s incredibly flexible. Enjoy this delicious dish hot, topped with fresh cilantro and sliced chilies for an extra kick!
Ingredients
Instructions
- Sauté Onions: Heat the oil in a large pot over medium heat. Add the onions and cook for about 5 minutes until soft and translucent.
- Add Vegetables & Spices: Stir in the sweet potato, garlic, ginger, and dried spices. Sauté for a few minutes until fragrant.
- Combine Liquids: Add the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the sweet potato is fork-tender.
- Blend Soup: Turn off the heat and blend the soup until smooth using a hand-held blender. Adjust thickness with more vegetable broth if necessary. Stir in lime juice to taste.
- Serve: Ladle the soup into bowls, drizzle with reserved coconut milk, and top with sliced chilies and cilantro. Serve hot with crusty bread for dipping.
Notes
- Adjust Spice Level: Start with ½ teaspoon of red chili flakes and increase if you prefer a spicier soup. You can always add more, but it’s hard to take it out!
- Blend Thoroughly: Blend the soup until it’s completely smooth to achieve a creamy texture. If you don’t have a hand-held blender, let it cool slightly before transferring to a blender.
- Taste and Adjust: Always taste the soup before serving. You may want to add more lime juice, salt, or spices to enhance the flavor.
- Garnish for Presentation: Don’t skip the fresh cilantro and sliced red chili on top. They add color and make the soup look more appetizing!
Sweet Potato Coconut & Chilli Soup