My sweet potato coconut soup is a creamy, luxurious treat. The fact it’s healthy is a wonderful bonus.
I’ve been cooking this recipe for years and introduced it during my 100 Day Diet Challenge as part of my ten day vegan sprint. It was so tasty and filling that I made it a weekly feature thereafter.
My instructions make more than enough soup for 4 people, and it keeps well in the fridge for a few days.
Sweet Potato Coconut Soup Recipe
Soup ingredients
2 tbsp coconut oil
2 onions, chopped
2-3 garlic cloves, chopped*
2-3 large sweet potatoes, quartered. Personally, I leave them unpeeled
1 tbsp curry powder
1-2 tsp chilli powder (eg cayenne, chipotle or other. Add more if you can handle it spicy)
Pinch of salt and pepper
2 tins of coconut milk
Fresh coriander/cilantro, chopped (for garnishing)
Spiced chickpeas ingredients
2 cans of chickpeas
2 garlic cloves, chopped*
4 tbsp olive oil
1 tbsp curry powder
1 tsp ginger powder
1-2 tsp chilli powder (eg cayenne, chipotle or other)
Pinch of salt and pepper
*Diet hack: use frozen garlic to save chopping.
Cooking instructions
Preheat the oven to a high heat (gas mark 6 / 200°C / 400°F) and add a baking tray, so it warms up for the chickpeas.
Place a pot on the hob and turn it up to a medium heat before adding the coconut oil. Once the oil has warmed up, add the onions and garlic. Stir for five minutes or so, sweating them out until they’re nice and fragrant.
Now’s the time to add the sweet potatoes, curry powder and chilli powder. Stir in the onions and garlic so everything is mixing together. After a couple of minutes, whack in the coconut milk, stir and bring to the boil. Once boiling, reduce the hob to a low heat and allow the soup to simmer for about half an hour.
While the soup is simmering, mix all the spiced chickpeas ingredients in a bowl. Remove the baking tray from the oven and pour the chickpeas on. Place the tray in the oven and cook for 25 minutes.
After the soup has simmered for around 30 minutes, turn the hob off and use a hand blender to thoroughly mix it up. A NutriBullet or other food processor also does the trick (but is somewhat messier).
Quickly reheat the now-blended soup if necessary before serving in bowls. Remove the chickpeas from the oven and spoon over the soup. Garnish with chopped coriander.
Notes
Don’t forget to experiment with the ingredients and their respective quantities. You’ll end up with something you can call your own which is easy to prepare, tastes delicious and allows you to show off your culinary skills to family and friends.
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