5.0 from 78 votes
Sweet Potato, Coconut and Chilli soup
This sweet potato, coconut and chilli soup is a marvel! It's remarkably simple to prepare and perfect for making a large batch to enjoy throughout the week. Pair it with a fresh, crunchy roll and you have a wholly satisfying meal that's both easy to make and utterly delicious.
Cook Time
mins
Total Time
55 mins
Servings: 4 servings
Calories: 511 kcal
Course:
Main Course , Appetizer
Cuisine:
International
Ingredients
- 2 tablespoons oil for frying
- 2 large onions, sliced
- ½ red chilli, finely sliced or a whole chilli if you like more heat
- 2 teaspoons chopped garlic
- 2 teaspoons ginger paste or two tsp. grated garlic
- 1 teaspoon Turmeric
- 1 kilogram (2.2lb) yellow sweet potatoes, sliced into chunks
- 750 millilitre (3 cups) vegetable stock
- 400 millilitre (3.5 fl oz) coconut milk
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 lime we will use the juice of half and the zest of the whole lime
- coriander for garnishing (optional)
- chopped peanuts for garnishing (optional but recommended)
Instructions
- In a large saucepan, heat the oil over medium heat. Add the sliced onions, cover with a lid and cook undisturbed for 5 minutes.
- After 5 minutes, remove the lid and reduce the heat to low. Cook the onions gently for an additional 15 minutes, stirring frequently. If it seems like the onions are sticking, add a tiny splash of water. The onions should now have developed a rich, golden-brown colour. Exercise caution to prevent the onions from burning, as it can impart a bitter taste.
- Add a small splash of water and briefly deglaze the pan by scraping the bottom with a spoon to release any stuck-on bits. This will add flavour to the soup.
- Next, add the chopped red chilli, chopped garlic, ginger paste and turmeric. Increase the heat to medium and stir the spices into the caramelised onions for 1-2 minutes or until they smell fragrant.
- Add the chunks of sweet potato and stir them into the onion mixture for 2-3 minutes.
- Add the prepared vegetable stock, coconut milk, salt and black pepper. Stir everything together and bring it up to a simmer. Cook over medium-low heat for 20-25 minutes or until the sweet potatoes are soft and break apart when pierced with a fork.
- Use a stick blender to blend the soup into a smooth, thick consistency with no visible chunks. Alternatively, transfer the mixture to a food processor and blend until smooth.If you prefer a thinner soup, add more coconut milk, cream, vegetable stock or water.
- Finally, add the zest of one whole lime and the juice of half a lime. Test for seasoning and add more salt if needed. If you prefer an extra zing, feel free to add more lime juice.
- Spoon the soup into bowls and garnish with your favourite toppings, such as sliced chilli, fresh coriander leaves, chopped peanuts, extra black pepper or a swirl of coconut milk or cream.
Cup of Yum
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
1489mg
(62%)
Potassium
1191mg
(34%)
Fiber
9g
(36%)
Sugar
15g
(30%)
Vitamin A
35929IU
(719%)
Vitamin C
25mg
(28%)
Calcium
116mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1489mg | 62% |
| Potassium | 1191mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 35929IU | 719% |
| Vitamin C | 25mg | 28% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.