A thick sweet soup with flavour and depth. Sweet potato and coconut is a perfect combination full of comfort, as well as vitamins.
Sweet potato is a really healthy alternative to potato. Technically sweet potato is not a potato, rather a root vegetable. As such ot is lower in carbohydrate and healthier. Sweet potato is also rich in vitamins A, B and C so it is excellent for an immune boost.
Start by chopping sweet potato. I actually leave the skin on as it gives texture to the soup when blended. To make enough soup for four people I use two large sweet potatoes. Chop white onion and cover in boiling stock – which I make up from Kallo Reduced Salt Vegetable stock cubes. Bring the pan up to heat and cook on high for approximately 20 minutes.
By the 20 minute mark the sweet potatoes will be soft and beginning to break apart. Turn the temperature down to a low heat and add a can of coconut milk, or light coconut milk if prefered and continue to cook for a further 20 minutes.
The next stage is blending. I use a hand blender and it is important to be careful with the sweet potato skin when you blend as it will put up more resistance. I hold the blender directly above the sweet potato skin to blend.
Once the soup is smooth and blended dish up and enjoy. I’m certainly going to.