Sweet Potato, Coconut and Chili Soup…



This has to be one of my most favorite soups ever. It has stuck with me through thick and thin… but I think I’ve finally got the consistency just right!

Ingredients for 6 – 8 servings:

  • 1 large onion, diced.
  • 4 cloves garlic
  • 2 large sweet potatoes, finely diced.
  • 1 bunch of fresh coriander / cilantro
  • 1 fresh red chili
  • 1 tin coconut milk
  • 2 heaped tsp cumin
  • 1 veggie or chicken stock cube
  • 4 scallions



Gently fry the onion and garlic until soft and then add the finely diced sweet potato. Allow the potato to cook down for 20 or 30 minutes (I have found that the longer you give the soup at this stage the more flavorsome the vegetables are). If you feel the pan beginning to catch them add water as needed. When tender to the point of mushy add half of the coriander, the red chili (whether or not you leave the seeds in is up to you, but I did in this case) and the can of coconut milk. Crumble in the stock cube, cumin, add a little hot water and allow to almost simmer for another 10-20 minutes. The amount of liquid to add at this stage is dependant on how thick you want your soup. I would suggest airing on the side of caution early on as it is easy to add more liquid once you have blended the soup to achieve the required consistency.


Blend and then stir in the remaining finely chopped coriander and scallion. Season according to taste and then ladle it into bowls. Garnish and serve with a nice crusty baguette.


Note: if you like a bit more spice in your life then try adding another chili to the ingredients.



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