Sweet potato, coconut and chili soup

soup-on-tableYesterday I was on a liquid diet for most of the day. Blood orange and raspberry smoothie before my hot yoga class, plenty of water after. Green tea and matcha during the day and then a big bowl of soup for lunch. It is maybe not ideal to do a liquid fast for more than a couple of days, but half a day is easily done and by dinner time solid food will seem like¬† a forbidden treat you’d only dream about. A nice way of getting all your veggies in to a liquid meal is of course to make a soup. At the moment it is still very cold outside, more reason to cook up a storm and get yourself heated up.

Sweet-potatoI chopped up a load of sweet potatoes, onion and chili. Tossed them in oil and seasoned with salt, pepper and ground coriander.

sweet-potato-cookedAfter 35-40 minutes in the oven the vegetables came out perfectly roasted with some charred, caramelized bits.

Sweet-potato-soupBlended with coconut milk, home made chicken stock and a big spoon of Thai red curry paste the sweet potatoes turned in to a velvety, smooth soup.

Sweet potato, coconut and chili soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Wholesome
Serves: 4
  • 2 large sweet potatoes
  • 1 white onion
  • ½ green chili
  • 2 unpeeled cloves of garlic
  • 1 tin of coconut milk
  • 400ml chicken stock
  • 1 tbsp Thai red curry paste
  • salt, pepper, ground coriander, vegetable oil
  1. Peel the sweet potatoes and cut in to large chunks. Slice the onion and chili.
  2. Toss the vegetables in oil just to coat the surface. Season with salt, pepper and ground coriander and place on a roasting tray.
  3. Roast the vegetables on 200 C for 35-40 minutes or until nicely brown.
  4. Remove the garlic and put all the other vegetables in a pot together with the coconut milk, chicken stock and curry paste. Bring to a boil and let simmer for 10 minutes.
  5. Blend the soup until smooth and season to taste.


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