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Sweet potato and coconut soup

Bowl of sweet potato and coconut soup, topped with coriander

Sweet potato and coconut soup

Name: Sweet potato and coconut soup
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 1 onion chopped; 1-2 tsp Thai curry paste red or green; 750g sweet potatoes grated; 1 litre vegetable stock; half sachet creamed coconut or ¼ can reduced-fat coconut milk; handful coriander roughly chopped; mini naan bread to serve

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.120 ratingsRate

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Blitz up this simple vegan soup in just 20 minutes for a quick lunch or starter. Sweet potatoes, coconut and Thai green curry paste make for a flavourful combination, best enjoyed with warm naan bread

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 onion

chopped
1-2 tsp Thai curry paste

red or green
750g sweet potatoes

grated
1 litre vegetable stock
half sachet creamed coconut

or ¼ can reduced-fat coconut milk
handful coriander

roughly chopped
mini naan bread

to serve

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Nutrition: per serving

kcal240
fat6g
saturates3g
carbs45g
sugars15g
fibre6g
protein4g
salt0.56g

low

Method

step 1

Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
step 2

Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Test Kitchen tips for making sweet potato and coconut soup:

The choice of coconut changes the soup’s texture: creamed coconut gives it a fuller, rounder mouthfeel, while reduced-fat coconut milk makes it lighter.
Stir in the coconut after taking the pan off the heat. Boiling can cause thicker coconut products to split, leaving the soup less smooth.

Recipe from Good Food magazine, May 2008

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A star rating of 4.8 out of 5.120 ratings

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