Sweet Potato and Coconut Soup
A community recipe by TwinksNot tested or verified by Nigella.com
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
- 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 ginger (peeled and finely chopped)
- ¼ red chilli (finely chopped - adjust this to your taste)
- ⅘ pint water
- 14 fluid ounces 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.
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
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 3 Others have said
-
Posted by on 18th December 2014
-
Posted by han491 on 11th January 2014
-
Posted by greffe on 5th December 2013
Show more commentsGreat soup! I replaced the chili with curry and it turned out so delicious! I strongly recommend it!
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!
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.