Name: Sweet Potato and Coconut Soup with Chilli
Prep time: 15 min
Cook time: 45 min
Ingredients: 4 tablespoons chilli olive oil or olive oil; 200g red onion, peeled and finely chopped (roughly 2 onions); 500g sweet potatoes, peeled and chopped (roughly 3 sweet potatoes); 2 cloves of garlic, peeled and chopped or crushed; 10 – 15g peeled ginger, chopped (NB this is peeled weight); 400ml tin of coconut milk; 2 teaspoons desiccated coconut; 600ml water; ½ teaspoon chilli sauce or ¼ – ½ teaspoon chilli flakes, to taste – I used Goch & Co Harrisa Chilli Sauce; ½ teaspoon fine salt; ½ teaspoon freshly ground black pepper; 2 teaspoons toasted desiccated coconut (see Recipe Notes); chopped coriander and parsley

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A velvety, smooth and silky, creamy, thick, sweet potato soup, with coconut, garlic, ginger and chilli sauce or chilli flakes to add a warm, flavour punch. Quick and easy to make, this vegan soup is ideal as a starter or as a satisfying lunch with some fresh, crunchy bread, on a cold day.

The Melting Pot

This recipe comes from The Melting Pot – a cookery book put together by Maggie Ogunbanwo celebrating diverse recipes contributed by members of the minority ethnic community in Wales. This particular recipe was provided by Valerie Creusailor, from Goch & Co. Goch & Co are award winning producers of artisan chilli sauces, jams, chutneys, marmalades and olive oils. They are all gluten-free and vegan and are produced locally in North Wales.

The company is run by Stan and Val Creusailor using family recipes developed over decades and influenced by the family’s lives in Portugal, Mozambique, Zimbabwe and now North Wales.

How to make Sweet Potato and Coconut Soup with Chilli

Collect all the ingredients together:

chilli olive oil or olive oil
red onion, peeled and finely chopped
sweet potatoes, peeled and chopped
garlic, peeled and chopped or crushed
peeled ginger, chopped
coconut milk
desiccated coconut
water
chilli sauce or chilli flakes, to taste – I used Goch & Co Harrisa Chilli Sauce
fine salt
freshly ground black pepper

To garnish:

toasted desiccated coconut
chopped coriander or parsley

How to make this soup:

Peel and chop the onions and cook in the oil, over a moderate heat for 5 minutes.
Add the peeled and chopped sweet potatoes and continue to cook for a further 5 minutes.
Add the garlic, ginger, chilli sauce or flakes, the coconut milk, water and seasoning.
Bring to a simmer, cover and cook for 40 minutes until all the vegetables are very soft.
Turn the heat off and leave to sit for 5 minutes before blending with using a food processor or an immersion blender. Re-heat before serving
Serve in heated bowls, sprinkled with some toasted desiccated coconut and some chopped coriander. Accompany with chunks of fresh bread.

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Sweet Potato and Coconut Soup with Chilli

A velvety, smooth and silky creamy, thick, sweet potato soup, with coconut, garlic, ginger and chilli sauce or chilli flakes to add warm, flavour punch. Serves 4

Course Lunch, Starter

Keyword chilli, coconut, sweet potato

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

4 tablespoons chilli olive oil or olive oil
200g red onion, peeled and finely chopped (roughly 2 onions)
500g sweet potatoes, peeled and chopped (roughly 3 sweet potatoes)
2 cloves of garlic, peeled and chopped or crushed
10 – 15g peeled ginger, chopped (NB this is peeled weight)
400ml tin of coconut milk
2 teaspoons desiccated coconut
600ml water
½ teaspoon chilli sauce or ¼ – ½ teaspoon chilli flakes, to taste – I used Goch & Co Harrisa Chilli Sauce
½ teaspoon fine salt
½ teaspoon freshly ground black pepper

Garnish:

2 teaspoons toasted desiccated coconut (see Recipe Notes)
chopped coriander and parsley

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Peel and chop the onions and cook in the oil, over a moderate heat for 5 minutes.
Add the peeled and chopped sweet potatoes and continue to cook for a further 5 minutes.
Add the garlic, ginger, chilli sauce or flakes, the coconut milk, water and seasoning.
Bring to a simmer, cover and cook for 40 minutes until all the vegetables are very soft.
Turn the heat off and leave to sit for 5 minutes before blending with using a food processor or an immersion blender. Re-heat before serving
Serve in heated bowls, sprinkled with some toasted desiccated coconut and some chopped coriander. Accompany with chunks of fresh bread.

Recipe Notes

Equipment:

kitchen scales and measuring spoons
chopping board and knife
cast iron casserole or saucepan
food processor/blender/immersion blender

Toasted Coconut:

Heat a small frying pan over a moderate heat and add the coconut, cooking until it turns light brown. It will only take a couple of minutes; coconut can burn very quickly so keep a very close eye.