Spiced Coconut Potato Soup
User Reviews
4.4
Spiced Coconut Potato Soup
Description
Spiced Coconut Potato Soup combines tender baby potatoes and sweetcorn with vibrant spices like turmeric and red chilies, along with fresh ginger and garlic, all gently cooked in vegetable stock. Coconut milk enriches the soup, lending a creamy body that complements the earthy potatoes and sweet peas. The simmering allows the flavors to meld, resulting in a silky yet hearty soup with a subtle spicy kick. This recipe's balance of aromatics and textures creates a warming experience without overwhelming heat.
The soup is finished with fresh cilantro and a squeeze of lime, which adds a refreshing contrast to the richness of the coconut milk and the earthiness of the turmeric. The sweetcorn and peas introduce bursts of sweetness and gentle crunch, making the texture more varied and interesting.
It works well as a light lunch or a starter, served with warm bread. The lime wedges can be adjusted to taste for acidity, while the fresh chili garnish allows control over the spice level. The recipe accommodates fresh or canned sweetcorn, with slight timing adjustments to preserve texture and flavor.
When using canned sweetcorn, add it later with the peas to avoid overcooking. This soup stores well refrigerated and can be gently reheated, though fresh garnish is best added just before serving to maintain brightness.
Ingredients
- 2 onion
- 4 garlic cloves
- 2 inch ginger
- 2 red chilies
- 1 tablespoon canola oil or coconut oil
- ½ tsp salt
- 2 teaspoon Turmeric ground
- 3 cups vegetable stock
- 24 oz baby potato cut in half if large
- 8 oz baby sweetcorn canned or fresh
- 1 can coconut milk 400ml/13.6oz, or coconut cream
- 1 cup peas frozen
For Garnish
- 1 lime
- cilantro fresh
- red chili pepper
Instructions
- Peel and finely chop the onion.
- Peel and mince/grate the garlic and ginger.
- Finely chop the red chilli (if you want to reduce the heat remove the seeds and membrane.
- Heat the oil in a large pan over a low heat.
- Add the onion, garlic, ginger, chilli and salt. Then fry for 3-4 minutes until everything has softened but not coloured.
- Add the turmeric and vegetable stock and bring to a simmer.
- Add the potatoes and simmer for 15 minutes.
- Cut the baby sweetcorn into 3 pieces and add them into the soup. Cook for a further 5 minutes. (See NOTES)
- Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.
- Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.
Notes
- Use fresh sweetcorn or add canned sweetcorn only with the peas to maintain texture.
- Adjust chili seeds and membrane to control the soup's heat level.
- Pepper can be added at serving if additional spiciness is desired.
- Reheat gently to preserve the creaminess and flavor; add fresh cilantro and lime juice just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 20g | 100% |
| Sodium | 652mg | 27% |
| Potassium | 1004mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 64.8mg | 72% |
| Calcium | 45mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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