Spicy Sweet Potato Soup

5 from 2 votes

This thick soup is the perfect comforting winter warmer. Top with lots of fresh coriander, flaked almonds and a swirl of coconut milk for an extra treat! Leave out the Cayenne pepper if you don't want your soup to be spicy.

Prep Time8

Cook Time52

Total Time1

Course: Soup

Keyword: sweet potato soup

Servings:

Calories: 239kcal

Ingredients

4 sweet potatoes peeled and diced
1 red pepper diced
2 tbsp olive oil
2 Carrots
1 white onion
2 tsp smoked paprika
1 tsp turmeric
1/4 tsp Cayenne pepper optional
1.5 cups coconut milk most of a 13.5 oz. can with some reserved for swirling
6 cups vegetable stock
salt and pepper to taste

Instructions

Peel and dice the sweet potato, carrots, pepper and onion into roughly 1 inch squares.
Heat the olive oil in a large saucepan or casserole dish, add the onions and sauté until they just begin to turn translucent. Add the spices and cook for another 2 minutes.
Add the rest of the vegetables and stir thoroughly to coat with the spices and olive oil. Continue to sauté all the vegetables for a further 5 minutes.
Add the coconut milk and vegetable stock, stir to combine everything, then place a lid on the saucepan and simmer on a low heat for 45 minutes.
Blend the soup either in a blender or with a handheld blending stick. Season with salt and pepper to taste.
Top off your soup with your favorite toppings. I swirled in the remaining coconut milk, dried chili flakes, lots of fresh coriander and flaked almonds.

Notes

Store the soup without the toppings in an airtight container in the fridge for up to 5 days, or freeze the soup in portions for up to 3 months. Thoroughly reheat before serving.

Nutrition