Sweet Potato And Coconut Soup Recipe

Name: Sweet Potato And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450g (1lb) sweet potatoes, cut into cubes; 2 tbsp sunflower oil; 1 onion, finely chopped; 1 leek, trimmed and finely chopped; 1 lemon grass stalk, trimmed and halved; 1 red chilli, halved, seeded and thinly sliced; 1 tsp freshly grated root ginger; 1.25 litres (2 1/4 pints); 4 tsp tomato puree; 400g can coconut milk; sea salt and freshly ground black pepper; , to garnish; fresh micro coriander, to garnish

Servings: persons

450g (1lb) sweet potatoes, cut into cubes
2 tbsp sunflower oil
1 onion, finely chopped
1 leek, trimmed and finely chopped
1 lemon grass stalk, trimmed and halved
1 red chilli, halved, seeded and thinly sliced
1 tsp freshly grated root ginger
1.25 litres (2 1/4 pints)
4 tsp tomato puree
400g can coconut milk
sea salt and freshly ground black pepper
, to garnish
fresh micro coriander, to garnish

1
Preheat the oven to 200u00b0C (400u00b0F/gas mark 6).
2
Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20-30 minutes, until tender. Set aside.
3
Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato puree, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
4
Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
5
To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 450g (1lb) sweet potatoes, cut into cubes, 2 tbsp sunflower oil, 1 onion, finely chopped, 1 leek, trimmed and finely chopped, and more.

Yes, Sweet Potato And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions