There’s nothing quite like a bowl of hot soup to bring warmth to cooler days, and this Sweet Potato and Coconut Soup does just that with its creamy texture and subtly sweet flavours. Combining the richness of coconut with naturally sweet, earthy sweet potatoes, this recipe is as comforting as it is nourishing. With a hint of toasted almonds on top for a delightful crunch, each spoonful offers a wonderful blend of textures and tastes. Whether you’re prepping for a cosy night in or planning a light starter, this soup is a crowd-pleaser that’s quick and simple to make.
Why You’ll Love This Sweet Potato and Coconut Soup:
- Nutritious and Filling: Sweet potatoes are a great source of fibre, vitamins, and minerals, making this soup a healthy choice.
- Rich and Creamy: The coconut adds a silky smoothness that pairs beautifully with the natural sweetness of the potatoes.
- Perfect for Any Occasion: Serve as a starter, or enjoy as a hearty main with some fresh crusty bread.
- Easy to Make: With just a few simple ingredients, you can create this deliciously satisfying soup with minimal effort.
Tips for Making the Perfect Sweet Potato and Coconut Soup:
- Toast the Almonds: For an extra depth of flavour, use toasted sliced almonds as garnish.
- Choose Quality Stock: A good vegetable or chicken stock makes all the difference in enhancing the soup’s base flavours.
- Blend Smoothly: Blending the soup until completely smooth will give it that luxurious texture that makes this dish so inviting.
Frequently Asked Questions:
Can I use fresh coconut instead of dried shredded coconut?
Yes, fresh coconut can be used but may add more moisture to the soup. Adjust by slightly reducing the stock if needed to avoid a watery texture.
Can I make this soup ahead of time?
Absolutely! This soup keeps well in the fridge for up to 3 days. Reheat gently on the hob, stirring occasionally to maintain its creamy consistency.
Can I freeze this soup?
Yes, you can freeze it for up to 3 months. Make sure to let the soup cool completely, then store it in an airtight container.
What can I use to replace the butter?
For a vegan version, you can substitute butter with a plant-based alternative or an additional tablespoon of olive oil.
Sweet Potato and Coconut Soup
Course: Lunch, DinnerDifficulty: Easy6
servings15
minutes30
minutes45
minutesIngredients
800g sweet potato
30g dried shredded coconut
2 medium onions
1 tbsp sugar
45 ml olive oil
1.5L stock (vegetable or chicken)
30g butter
1 tsp salt
20g toasted sliced almonds (for garnish)
Directions
- Peel and cube the sweet potatoes into 3 cm chunks. Cut the onions into chunks.
- In a large saucepan, heat 15 ml of olive oil over medium heat. Add the onions and sauté briefly, just until they start to soften.
- Add the cubed sweet potatoes, salt, sugar, and shredded coconut to the pan. Lower the heat and continue cooking for 20 minutes, stirring occasionally, but do not allow the ingredients to brown.
- Pour in the stock and bring the mixture to a gentle boil. Cover, and simmer until the sweet potatoes are soft, approximately 10 minutes.
- Carefully transfer the mixture to a blender. Begin blending, and as the soup becomes smooth, gradually add the remaining 30 ml of olive oil and the butter to create a silky texture. Blend until you achieve a smooth consistency.
- Serve: Pour into bowls, garnish with toasted almonds and a drizzle of olive oil.