Sweet Potato and Coconut Soup

Sweet Potato and Coconut SoupThis hearty soup is bursting with flavour and just perfect for warming you up as the autumn nights draw in! It would be good for a Halloween supper. The recipe is adapted from the book Refresh, a gift from a Canadian colleague and friend of mine. This beautiful vegan cookbook book is full of delicious recipes from Toronto’s three Fresh restaurants.

Sweet Potato and Coconut Soup

  • 2 tbsp olive oil
  • 2 onions, peeled and chopped
  • 2 stalks celery, chopped
  • 2 inches fresh ginger, peeled and minced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • ¼ tsp ground nutmeg
  • 1½ pints vegetable stock (veg bouillon)
  • 500g sweet potato, roughly chopped
  • Juice from ½ a lemon
  • 100ml pineapple juice
  • 40g creamed coconut

Heat the oil in a large heavy pan. Add the onion, celery and ginger and cook for a few mins until soft. Add the spices and stir in then add the stock and potatoes. Reduce the heat and simmer for 20 mins or so until the potatoes are soft. Add the lemon juice, pineapple juice and coconut and stir. When the coconut has melted, blend until smooth. Season with salt and pepper to taste. Garnish with coriander and serve with warm bread. Enjoy!

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One Response to Sweet Potato and Coconut Soup

  1. Foxbase Alpha says:

    Yummy .!

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