Sweet Potato Coconut and Coriander Soup
Recipe Information
This rustic soup recipe is a brilliant blend of sweet potato, coconut and spices.
Serves: 4 | Prep time: 10 minutes | Cooking time: 30 minutes
Irish | Dairy Free | Gluten Free | Vegetarian
Ingredients
- 3 tbsp Coconut Oil
- 1 Onion, peeled and finely chopped
- 1 clove of Garlic, peeled and crushed
- 800g Sweet Potato, peeled and diced
- 1 Pointed Red Pepper, deseeded and sliced
- 1.5lt Vegetable Stock (made from stock cube)
- 2 tbsp Sweet Chilli Sauce
- 3 tbsp Chopped Fresh Coriander
- Freshly grated zest of a lime
Method
- Heat 1 tbsp of the coconut oil in a large non stick pan and add the onion and garlic, stirring until the onion just begins to soften.
- Add the sweet potato and sliced pepper.
- Pour the stock over, stir in the chilli sauce and bring to the boil.
- Cover and simmer for 25 minutes.
- Blend with a hand-held wand blender or in a liquidiser until smooth.
- Heat through again until piping hot and stir in 2 tbsp of the coriander.
- Season to taste.
- Divide between 4 serving bowls, warm the remaining coconut oil and drizzle a little over the top of each bowl along with a scattering of remaining coriander and the lime zest.
- Serve warm.