Sweet Potato and Chilli Soup

5 from 1 vote

Healthy comfort food doesn't get much better than this delicious and warming Sweet Potato and Chilli Soup. With creamy coconut and fragrant lemongrass, this is a great meal to warm you up on a cold winter day.

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: Asian, Fusion

Servings: servings

Calories: 319kcal

Equipment

Ingredients

750 grams Sweet potato peeled and cut into ½ inch pieces
250 grams Carrots peeled and cut into ½ inch pieces
1 Onion diced
1 tbsp Ginger diced
2 cloves Garlic diced
2 Red chilli diced
400 grams tin Coconut milk (14oz can)
1 litre Vegetable stock (4 ¼ cups)
2 tbsp Coconut oil or neutral oil for cooking
2 stalks Lemongrass see notes for how to prepare
Salt to taste

Metric - US Measures

Instructions

Heat the coconut oil in a large pot over a medium high heat.
Add the onion, chilli and lemongrass stalks and cook for about 6-8 minutes, stirring every 30 seconds or so. The onions should be softening but not brown and the lemongrass fragrant.
Stir in the ginger and garlic and cook for another 2-3 minutes then add in the chopped carrot and sweet potato. Pour in the stock, coconut milk and stir again.
Bring to a gentle boil, pop the lid on then reduce the heat so the soup is at a gentle simmer. Cook for 20 minutes, until the sweet potato and carrot are soft.
Remove the lemongrass stalks and blend the soup using either an immersion blender or by transferring in batches to a food processor or blender. You may wish to let the soup cool a little before blending.
Add salt to taste if needed or stir in fresh lime juice or soy sauce to season.
Optional - stir in a little cream, coconut cream or crème fraiche to serve.

Notes

To prepare the lemongrass stalks for soup - Slice about ½ an inch off the bottom of the lemongrass stalks and remove the outer 2 layers of leaves. Slice into three equal pieces and bash with the handle of a knife or a rolling pin (or a tenderiser if you have one) until they split open to release the oils.

Nutrition