The doonas have been layered up, summer attires have been put away and the slow cooker is out… winter is very much here and it’s not going anywhere for the next three months.
With this chilly weather on the rise, all the body needs is warming and comforting meals – one that have a party in your mouth.
This delicious vegan soup is so simple to make and great for the entire family; just reduce the amount of chilli if you’re cooking for children. You can also give the leftovers to your kids to take to school in their food flasks – so much warmer and nicer than a sandwich!
Along with being delicious and healthy, from the sweet potato and coconut, this soup contains organic fresh turmeric, which is in-season right now, and has a multitude of health benefits; it is a powerful anti-inflammatory, antioxidant and natural detoxifier. Also, it’ll keep all the nasty flu, colds and coughs away… we promise you that.
Sweet Potato, Coconut and Turmeric Soup
- 2 Tbsp Coconut Oil
- 1 Large Onion Brown, chopped
- 2 Tbsp Ginger Freshly grated
- 2 Tbsp Turmeric Freshly grated, or 1 Tbsp turmeric powder
- 2 Tsp Ground Coriander
- 2 Tsp Ground Cumin
- 2 Small Red Chilies Seeded and chopped (or less if you don't want it too spicy)
- 2 Stalks Lemongrass Outer leaves discarded and tender root finely sliced
- 1 KG Sweet Potato Peeled and chopped into large pieces
- 2 Cups Vegetable Stock Or water (more if necessary)
- 2 Cups Coconut Cream Set aside a few tablespoons of the thick cream off the top for serving
- 1 Tbsp Lime juice
- 2 Tsp Coconut Sugar Optional
- 1/2 Cup Coriander Leaves Chopped, save some leaves for serving
- Sea Salt Unrefined
- 2 Cups Rice Cooked, brown, red or wild, optional
- Heat coconut oil in a large saucepan and gently fry onion, ginger, turmeric, ground coriander, cumin, chillies and lemongrass until the onion is very soft, for about 10 minutes.
- Add the sweet potato and vegetable stock, cover it, and let it simmer until the sweet potato is tender, for approximately 15 minutes.
- Stir through the coconut milk, lime juice, coconut sugar and fresh coriander. Simmer very gently for few minutes.
- Take the pan off the heat and process in the pan with a stick blender or in a food processor until smooth, adding more stock or water if the soup is too thick. Add sea salt to taste.
- Put a few spoons of rice in the bottom of each bowl, ladle the hot soup over and top with a ripple of coconut cream and a sprinkle of coriander leaves.
* Use pumpkin or a combination of sweet potato and pumpkin.
* Roast the sweet potato for added depth of flavour, instead of boiling it.
* Accompany with toasted sprouted bread instead of rice.
* Serve with a side of steamed greens tossed with a little coconut oil.
* Replace the rice with quinoa or farro, for added protein.