The ultimate free from everything but full of flavour soup – simple, versatile and a crowd pleaser. Don’t forget to go wild with the garnishes – fresh coriander, coconut flakes, pumpkin seeds, chilli, bacon bits, croutons….endless options.
- 3 sweet potatoes
- 1 tbsp coconut oil
- 1 red onion
- 3 garlic cloves, crushed
- 1 tbsp curry powder, medium
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- Pinch of hot chilli powder (optional, add to taste)
- 1 tin (400ml) coconut milk, full fat
- 400ml vegetable stock
- 1 lime
- Peel the sweet potatoes and cut into 1.5 inch sized pieces.
- Heat the coconut oil in a large heavy bottom pan on medium heat. Finely dice the onion and add once the oil is melted.
- Cook for a few minutes until soft and translucent then add the crushed garlic. Cook for another minute.
- Add all the spices and cook for 20 seconds, stirring, until fragrant.
- Add the sweet potato, coconut milk and vegetable stock. (I add the stock cube to the empty tin and fill up with hot water).
- Bring to a simmer and leave for about 20-25 minutes until the sweet potato is soft through.
- In the meantime make the toasted coconut flakes. In a dry pan on low-medium heat, add the flakes in an even flat layer.
- Cook for a few minutes on each side until turning golden. Take off the heat. They may soften but they will crisp up again when cooled.
- When the sweet potato is soft (pierce with a knife to check) blend the soup with a hand held blender until smooth and creamy.
- Add the juice from the lime and add salt and pepper to taste. I find it doesn’t need much extra salt as the stock already contains salt. I like this soup quite thick but if you want it thinner add a little more water.
- Serve and top with toasted coconut flakes, chopped fresh coriander and extra chilli powder if you like it hot!