Spicy Sweet Potato & Coconut Soup




This delicious soup makes a light meal when served with crusty bread or Bruschetta.



  • 3 tsp oil
  • 1 onion, chopped
  • 750g orange sweet potatoes, peeled and chopped
  • 1 carrot, chopped
  • 2 cups vegetable stock
  • 1/2 cup coconut milk
  • 2 tsp sweet chilli sauce
  • Freshly chopped herbs such as coriander or parsley



  1. Heat oil in saucepan and stir-fry onion, sweet potatoes and carrot about 5 minutes.
  2. Add vegetable stock, cover and cook until sweet potato is tender, about 15 minutes.
  3. Using a blender, blend soup with the coconut milk and sweet chilli sauce until smooth.
  4. Serve topped with freshly chopped herbs.

Tip: Try serving with a swirl or sour cream or yoghurt for a change.

Recipe by: Vikki Leng

Website: vikkileng.com.au