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Sweet Potato Coconut Chilli Soup
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This sweet potato, coconut and chilli soup is creamy, comforting and full of flavour. Made with simple store cupboard or fridge ingredients, it’s naturally vegan, and perfect for a warming lunch or light dinner.
The sweetness of the potatoes pairs wonderfully with rich coconut milk, while the chilli, ginger and garlic provides warmth and a gentle kick of spice to level it all up. Everything comes together in one pot, and it’s ready in 30 minutes, making this an easy homemade soup that is ideal for busy days.
Ingredient notes and tips
The ingredients for this recipe are quite straight forward but they can be adapted slightly if you need to make any changes. Find the full recipe in the recipe card below
- Coconut oil – you can swap this to any other flavourless oil, or olive oil
- Onion – you can use frozen onions if you wish, or even red onions/shallots
- Garlic, Ginger and Chilli – these are adaptable to use any ready made paste, dried equivalent or freshly chopped. Any work – aim for 1tsp garlic paste per clove, and 1tsp paste per tsp of dried equivalent
- Sweet potato – this is swappable to butternut squash, or even pumpkin. They are all naturally quite sweet
- Coconut milk – you can use low fat, or full fat – low fat creates a thinner soup
- Vegetable stock – I often use a stock pot and dilute with boiling water – but ready made stock is fine.
For a milder soup, you can reduce the chilli flakes, or add a little extra if you prefer.
To serve the soup
Serving this soup is best with crusty homemade bread, or warm sourdough. I also love to make a homemade cheese toast and dunk that in as well.
When serving, I like to add some freshly chopped chillies and some chopped coriander – but these are all optional as well.
Sweet Potato Coconut Chilli Soup Recipe
A deliciously creamy sweet potato, coconut and chilli soup that is vegan, full of flavour and perfect for lunch or dinner.
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Servings: 6 portions
Ingredients
- 1 tbsp coconut oil
- 1 onion finely chopped
- 2-3 garlic cloves finely chopped
- 1 tsp ginger paste
- 1 tsp chilli flakes
- 800 g sweet potato (peeled and chopped)
- 400 ml tin coconut milk
- 500 ml vegetable stock
- salt and pepper to taste
Instructions
- Add the coconut oil to a large pan/pot and melt on a medium heat
- Add the finely chopped onion
- Heat for a few minutes to soften and start to cook the onion
- Add the garlic, ginger, and chilli flakes and heat again for 1-2 minutes to cook these out
- Add the sweet potato cubes and cook for a few minutes
- Add the coconut milk and stock
- Leave this to simmer for 15- 20 minutes, or until the sweet potatoes are cooked through (test with a knife)
- Remove from the heat and blend carefully – season with salt and pepper if you wish
- And serve!! I like a bit of freshly baked bread or a toastie
Notes
- This soup will last for 3-4 days in the fridge, or can be frozen for up to 3 months
- Simply reheat gently on the hob, adding a splash of extra water if needed
Storage and Freezing
This soup is great on the day it is made, but will last once cooled, in the fridge for 3-4 days. I reheat gently on the hob if needed. I usually make 6 portions out of these measurements and store accordingly so I can reheat what I want more easily.
You can freeze the soup for up to 3 months – thawing in the microwave, or in the fridge overnight. I reheat gently on the hob, and add a little water if needed to thin it out slightly after being frozen.