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Bowl of sweet potato and coconut soup, topped with coriander

Sweet potato and coconut soup

A star rating of 4.8 out of 5.101 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
kcal240
fat6g
saturates3g
carbs45g
sugars15g
fibre6g
protein4g
low insalt0.56g
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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

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.

Recipe from Good Food magazine, May 2008

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Overall rating

A star rating of 4.8 out of 5.101 ratings
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