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How to make sweet potato coconut soup

The Independent logo The Independent 2019-03-23
a bowl of food © Provided by Independent Digital News & Media Limited

Sweet potato coconut soup

Serves 4

Prep: 20 mins

2 small onions

4cm piece of ginger

2 garlic cloves

2 medium sweet potatoes

4 tbsp coconut oil

600ml coconut milk

400ml vegetable stock

Salt and pepper, to taste

2 red chillies

2 spring onions

4 tbsp peanuts

1 bunch of coriander

Peel the onions and ginger and dice, then peel and crush the garlic. Next, peel the sweet potatoes and cut into small cubes.

Heat the coconut oil in a large frying pan over a medium heat, and then lightly fry the onion, garlic and ginger until soft. Add the chopped sweet potatoes and fry for another 5 minutes.

Next, pour in the coconut milk and vegetable stock and let simmer over a medium heat for about 10 minutes. Pour the ingredients into a blender and puree. Season with salt and pepper to taste.

Slice the chillies and the spring onions into thin pieces, and roughly chop the peanuts. Destalk and finely chop the coriander. Pour the soup into small bowls and garnish with the peanuts, chilli, spring onions and coriander to serve.

Recipe from

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