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Sweet Potato and Coconut Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Had this years ago when I was travelling and just had to make something similar when I came back. Here's my take on the dish I had anyway.

Had this years ago when I was travelling and just had to make something similar when I came back. Here's my take on the dish I had anyway.

Ingredients

Serves: serves 4

Metric Cups
  • ½ litre water
  • 400 millilitres coconut milk (mix with water)
  • 4 tablespoons olive oil
  • 2 onions (chopped)
  • 500 grams sweet potatoes (peeled and roughly chopped)
  • 2 cloves garlic (crushed)
  • 3 centimetres fresh root ginger (peeled and finely chopped)
  • ¼ red chilli (finely chopped - adjust this to your taste)
  • ⅘ pint water
  • 14 fluid ounce coconut milk (mix with water)
  • 4 tablespoons olive oil
  • 2 onions (chopped)
  • 17⅔ ounces sweet potatoes (peeled and roughly chopped)
  • 2 cloves garlic (crushed)
  • 1⅙ inches fresh gingerroot (peeled and finely chopped)
  • ¼ red chile (finely chopped - adjust this to your taste)

Method

Sweet Potato and Coconut Soup is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a large pan.
  • Add the onions and cook for about 10 mins over a medium heat. Add the sweet potatoes and cook four a bout 5-10 minutes.
  • Add the garlic, ginger, and chilli, the coconut milk/water mix. Bring to a fast simmer, but do not let it come to the boil.
  • Reduce the heat, cover and simmer for about 30-40 minutes until the potato is tender Allow it to cool slightly, and either in a liquidiser or with a stick blender blend the soup.
  • Gently reheat and serve in warm bowls.
  • Heat the oil in a large pan.
  • Add the onions and cook for about 10 mins over a medium heat. Add the sweet potatoes and cook four a bout 5-10 minutes.
  • Add the garlic, ginger, and chilli, the coconut milk/water mix. Bring to a fast simmer, but do not let it come to the boil.
  • Reduce the heat, cover and simmer for about 30-40 minutes until the potato is tender Allow it to cool slightly, and either in a liquidiser or with a stick blender blend the soup.
  • Gently reheat and serve in warm bowls.
  • Additional Information

    If you can get it use a fresh coconut instead of the cream. Just drain the milk out and reserve it to add to the soup. And soak the flesh in the pint of water for a good hour or so massaging it to get the oil out. Add some of the flesh to the soup when liquidising. I use about 2-3 tbps.

    If you can get it use a fresh coconut instead of the cream. Just drain the milk out and reserve it to add to the soup. And soak the flesh in the pint of water for a good hour or so massaging it to get the oil out. Add some of the flesh to the soup when liquidising. I use about 2-3 tbps.

    Tell us what you think

    What 3 Others have said

    • Great soup! I replaced the chili with curry and it turned out so delicious! I strongly recommend it!

      Posted by on 18th December 2014
    • A great recipe. I used frozen ginger, which I grated, and half a chilli, but otherwise followed the recipe exactly. One to be repeated regularly I think!

      Posted by han491 on 11th January 2014
    • This is a total winner. I followed the recipe pretty closely, with a little ground cayenne pepper for the spice, and some strong vegetable stock, along with kale. We loved it, although I might experiment with adding the kale later for less cooking time. Thank you, Marlon.

      Posted by greffe on 5th December 2013
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