The BBC Good Food logo
Speedy sweet potato soup with coconut

Speedy sweet potato soup with coconut

By
A star rating of 4.8 out of 5.101 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away

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

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 1-2 tsp Thai curry paste , red or green
  • 1l vegetable stock
  • half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
  • handful coriander , roughly chopped
  • mini naan bread , to serve
  • 750g sweet potato , grated

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.

Goes well with

Recipe from Good Food magazine, May 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.101 ratings
Advertisement
Advertisement
Advertisement

Sponsored content