Sweet Potato, Coconut and Turmeric Soup
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!
Servings Prep Time
6Servings 45Minutes
Servings Prep Time
6Servings 45Minutes
  1. 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.
  2. Add the sweet potato and vegetable stock, cover it, and let it simmer until the sweet potato is tender, for approximately 15 minutes.
  3. Stir through the coconut milk, lime juice, coconut sugar and fresh coriander. Simmer very gently for few minutes.
  4. 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.
  5. 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.
Recipe Notes

Serving options:
* 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.