Sweet potato, coconut & chilli soup

A lovely warming, vibrant winter soup with heat from the chilli paired with smooth coconut!

4 servings- I would always double up! Freezes well.

INGREDIENTS

4 small or 2 large Sweet potatoes

1 lt Vegetable stock

• Chop potatoes & simmer in stock for 15 minutes or until soft

2 tbsp Coconut oil

2 chillis

1 inch ginger

2 cloves of garlic

2 carrots

1 large onion

• Heat the oil & add above finely chopped ingredients- cook gently for 15 minutes

2 tbsp plain flour

• Add flour to the above veg- stirring in well

• Combine both pans & blend

1.5 tbsp soy sauce

200ml coconut milk

• Add soy & coconut milk to blended soup & bring back to simmer

🌱TASTY TIP: toast some seeds in soy sauce & sprinkle on top. 

Serve with a lovely warmed chunk of sourdough!

Adapted slightly from ‘Books for Cooks’