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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!
Prep Time 45 mins
Total Time 45 mins
Course Entrée, Soup
Servings 6 Servings

Ingredients
  

  • 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

Instructions
 

  • 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.

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.