Description
This comforting Sweet Potato, Coconut and Chilli Soup feels like a warm hug on a hectic day. By caramelizing onions, garlic, ginger, and fresh chilli, we build a deep foundation of savory notes that contrast beautifully with the natural sweetness of the potatoes. The addition of coconut milk provides a luxurious, velvety texture, making this dish a nutritious, plant-based meal that is perfect for any day of the week. It’s a simple, cafe-quality soup that delivers big flavors with minimal fuss.
Ingredients
2 tablespoons oil
2 large onions, thinly sliced
0.5 red chilli, finely sliced
2 teaspoons chopped garlic
2 teaspoons ginger paste
1 teaspoon turmeric powder
3 large sweet potatoes, peeled and cubed
4 cups vegetable broth
1 can (400ml) coconut milk
Instructions
Heat the oil in a large pot over medium heat.
Add the onions and sauté until caramelized and softened.
Stir in the garlic, ginger, chilli, and turmeric, cooking for another minute until fragrant.
Add the cubed sweet potatoes and stir to coat in the aromatics.
Pour in the vegetable broth and bring to a simmer.
Cover and cook for 20 minutes or until potatoes are tender.
Remove from heat and stir in the coconut milk.
Use a stick blender or food processor to blend the soup until smooth.
Reheat gently if needed before serving.
Notes
Leftovers keep perfectly in the refrigerator for up to 3 days in an airtight container. For a deeper kick, use a whole chilli. If the soup is too thick, add a splash more vegetable broth when reheating.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg