Sweet Potato and Coconut Soup


This soup is absolutely completely and utterly delicious! The flavours come together so well to create the perfect bowl of warmth. As well as this tasting so wonderful, it is fantastically nourishing. Simply frying, boiling and blending fresh, natural ingredients you are bound to end up with something that your body will love! Each portion provides a host of vegetables which are all full of vitamins and minerals.

One of the great things about this meal is that it’s so cheap. None of these ingredients are even close to expensive and the great thing is you can buy and cook in bulk and then refrigerate and freeze extra portions so that it’s there waiting for you on another day where you have less time. It’s also a great way to use up any old veg left in the bottom of the fridge. I always cook lots of soup in a huge saucepan and then put a few portions in the freezer in tupperware boxes to then defrost in a week or two. It defrosts perfectly and tastes just like that first fresh portion!

Ingredients (for 6 portions):

10 Carrots
4 Sweet Potatoes
2 inch Ginger
1-2 Onion(s)
4 cloves of Garlic
4 sticks Celery
Paprika & Chilli Flakes
Salt & Pepper
2 tbsp Apple Cider Vinegar
1/2 can Coconut Milk

Slice then fry your onion, ginger and garlic in a large saucepan with olive oil for a few minutes before starting to add your other veg which should be peeled and cut into bite sized chunks and also the spices. Keep adding to the pan as you continue to prepare the veg – this should take about 10 minutes. Cover with boiling water. Let the pan come to boil and then simmer for 20 minutes allowing the vegetables to soften. Add the coconut milk and apple cider vinegar to your blender along with the soup mix including all the water. Blend until you reach the consistency you like. I like to top my soups with sautéed sliced mushrooms and pumpkin seeds to add another element of consistency – fry them for a couple of minutes with olive oil, salt and pepper if you wish to do this too.


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