Sweet Potato Chilli Coconut Soup (Vegan Recipe)
This warming Sweet Potato Chilli Coconut Soup is rich and flavoursome with a kick of chilli. This simple recipe is easy to follow and is made with creamy coconut milk for a delicious soup that’s completely vegan.
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Serves: 4
Calories: 476kcal
Ingredients
- 2 tbsp olive oil (or coconut oil)
- 150 g red onion (approx 1 large, peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 1.1 kg sweet potato (approx 3 medium, peeled and chopped into 2cm chunks (900g peeled weight))
- 3 red peppers (deseeded and diced)
- 750 ml vegetable stock
- ½ tsp chilli powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tins coconut milk (full fat) (2 x 400g (14oz) tins, which should give you approx 200g of thick white coconut cream at the top)
To Serve (optional):
- ½ lime (juice only)
- 3 tsp Sriracha or hot sauce
- 2 tbsp coconut cream (the thick bit from the top of a tin of full fat coconut milk)
Instructions
- Put your tins of coconut milk in the fridge, standing upright.
- Note: You want to do this for at least 1 hour before making your soup, but preferably overnight.
- In a large saucepan, fry the onion in the olive oil for 3 minutes over a medium heat until translucent.2 tbsp olive oil, 150 g red onion
- Add the minced garlic and fry for 2 more minutes.3 cloves garlic
- Add the diced sweet potato and red pepper along with the chiili powder, veg stock and seasoning.1.1 kg sweet potato, 3 red peppers, 750 ml vegetable stock, 1/2 tsp chilli powder, 1/2 tsp salt, 1/4 tsp ground black pepper
- Simmer for 20-30 minutes or until the sweet potato is tender when you stick a knife into it.
- Remove the saucepan from the heat and, once it's safe to do so, carefully blend the mixture until it is smooth. Transfer this back to the saucepan.
- Remove your tins of coconut milk from the fridge and, without shaking them, open them. Scoop the thick white part of the coconut milk out of the tin into the saucepan. Discard the clear liquid underneath or use it for another recipe.2 tins coconut milk (full fat)
- Note: You might like to reserve 2 tbsp of this cream for decorating the top of the soup, although this is optional.
- Stir and let the mixture warm through (approx 5 minutes). Don’t let the mixture boil).
- Taste and, if required, add more salt and pepper to taste.
- Serve with a squeeze of fresh lime juice, a drizzle of sriracha chilli sauce and a swirl of coconut cream.1/2 lime, 3 tsp Sriracha or hot sauce, 2 tbsp coconut cream
Notes
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 476kcal | Carbohydrates: 62g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Sodium: 1256mg | Fiber: 11g | Sugar: 17g | Net Carbohydrates: 51g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!