40 minEasy

40 minServes 4Easy

Sweet Potato Soup

Name: Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 800 g Sweet potatoes, orange flesh, without skin, raw; 400 g Nuts, coconut milk, canned (liquid expressed from grated meat and water); 600 g Soup, vegetable with beef broth, canned, condensed; 120 g Squash, summer, yellow, includes skin, raw; 8 g Garlic, raw; 15 g Ginger root, raw; 15 g Oil, olive, extra virgin; 30 g Limes, raw; 5 g Cumin (cummin) seed, dried, ground

A silky smooth sweet potato soup with coconut milk, ginger and a hint of chilli. Naturally vegan, vibrant in colour and wonderfully warming. Ready in 35 minutes.

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Prep

10m

Cook

30m

Diff.

Eas

Serves

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Ingredients

Sweet potatoes, orange flesh, without skin, raw

peeled and cubed

800 g

Nuts, coconut milk, canned (liquid expressed from grated meat and water)

1 can

400 g

Soup, vegetable with beef broth, canned, condensed

2–3 cups

600 g

Squash, summer, yellow, includes skin, raw

1 medium

120 g

Garlic, raw

2 cloves

8 g

Ginger root, raw

1 tablespoon

15 g

Oil, olive, extra virgin

1 tablespoon

15 g

Limes, raw

1 lime

30 g

Cumin (cummin) seed, dried, ground

1 teaspoon

5 g

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Instructions

Heat oil in a large pot over medium heat. Add the onion and cook for 5 minutes.

Add garlic and ginger and cook for 1 minute.

Add the sweet potato, cumin and a pinch of chilli flakes. Stir to coat.

Pour in the coconut milk and vegetable stock. Bring to the boil.

Reduce heat and simmer for 20 minutes until the sweet potato is completely soft.

Blend until smooth with a stick blender.

Taste and season with salt, pepper and a squeeze of lime juice.

Serve in bowls with a swirl of coconut milk and a sprinkle of chilli flakes.

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