Spicy Sweet Potato & Coconut Soup

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

Recipe by: Vikki Leng, for details please click here.

Ingredients

3 tsp oil
1 onion, chopped
750 g 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

Method

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.