Looking for a way to bring warmth and color to grey winter days? Look no further, this Sweet potato and coconut milk soup is guaranteed to wake up your senses.
Super creamy and velvety smooth this soup will easily become your dinner or lunch any day of the week, or even a fancy starter for a weekend extravaganza.
It is filling and comforting and you can make it in a pinch. Best of all you; can make it kid-friendly by reducing or removing altogether the chili and not lose a bit of its appeal by simply dressing the soup with a drizzle of chili oil and: Voila! Dinner is served.
Sweet potato and Coconut Milk Soup
- 2 garlic cloves minced
- 2 shallot onion finely chopped
- 1 red chili finely chopped, optional
- 2 large sweet potatoes roughly diced
- 2 tbs olive oil
- 1 tbs yellow curry powder
- 1 can/ 400ml coconut milk
- 0.6 lt water
- 1 cube chicken/ vegetal stock
- Dried chiliflakesTørka
- Drizzle of Extra Virgin Olive oil
In a deep pot over medium heat, sautee onions, garlic in some olive oil.
Add chili and sweet potato and mix well, saute for a couple of minutes until onion is golden
Add curry and mix well, cooking until the sweet potato starts getting soft around the edges.
Add the stock previously diluted in the water and cook the sweet potatoes until soft. Approx 20 min.
Lower the heat, then add the coconut milk and cook for 5-8 more minutes.
Carefully blend the soup using a hand blender or by batches in a normal blender.
Return to the pot once the soup is creamy and smooth, season with salt and pepper to taste.
Serve in a bowl and top with dried chili flakes and a drizzle of olive oil.