Sweet Potato and Coconut Soup

By | February 1, 2015

Coconut and Sweet Potato SoupThis soup looks really dull, but it tastes fantastic.  The combination of sweet potato, creamy coconut milk and zippy ginger is a delight, and perfect on a cold winter day.

I came up with the notion whilst clearing out some cupboards.  I had a can of coconut milk that had until midnight before it hit the “best before” date and some crackers that were about to suffer the same fate.  I thought that instead of serving my sweet potatoes with chilli for dinner I could whip them into action for a lunchtime soup, and make some beer bread buns to have later with the chilli.

The bottom of the refrigerator was harboring some onions that got thrown in too, along with a thumb of ginger.

Enough of this, to the recipe …

  • Prep time:
  • Cook time:
  • Ready in:
  • Yields: Serves four hungry people

Sweet Potato and Coconut Soup Ingredients

  • 1 tbsp olive oil
  • 1 lb sweet potato (about two)
  • 2 onions
  • 1 thumb fresh ginger*
  • 1 can (14oz) coconut milk
  • 2 cans water
  • fresh ground pepper and chilli flakes

* You can use a teaspoon of ground ginger instead

Sweet Potato Coconut SoupSweet Potato and Coconut Soup Instructions

  • Heat the olive oil in a large soup pan
  • Chop the onion and add to the pan
  • Grate the ginger (or finely chop it) and throw it in
  • Stir to prevent sticking as you sweat them off
  • Peel and chop the sweet potatoes into 1/2″ cubes, add them to the onions
  • Sweat the vegetables gently for 10 minutes, stirring occasionally
  • Add the can of coconut milk, then use the can to measure two cans of water to add to the soup
  • Cover and simmer for about twenty minutes
  • Poke the sweet potatoes to see if they are cooked through, if not, simmer some more
  • If your potatoes are squishable then take the soup of the heat and zap it with a stick blender to liquidize.  You can pour it into a liquidizer, but I find the stabmixer much easier and safer
  • Check the texture of your soup.  If it’s too gloopy add some more water, if it’s too wet then simmer it off uncovered
  • Grind in black pepper and chilli flakes to taste

I served mine with almost expired crackers, which added some texture, crusty bread would work just as well, as would cheesy beer bread.


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