Recipe

Sweet Potato Soup

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Sweet Potato Soup

A hearty sweet potato, coconut & peanut soup with turmeric and a little chilli kick.




Ingredients to serve 2

  • ½ x onion – peel & chop finely
  • ½ x fresh chilli – deseed & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1½ x sweet potatoes – peel & dice (1½ cm)
  • 2 x tomatoes – grate coarsely (reserve liquid)
  • 200ml x coconut milk
  • ½ cup x boiling water
  • ½ tsp x curry powder
  • ½ tbsp x turmeric
  • 2 tbsp x peanut butter
  • 50g x swiss chard – remove stalks, slice (1cm)
  • 30g x peanuts – chop roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel & chop finely
  • 1 x fresh chilli – deseed & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 3 x sweet potatoes – peel & dice (1½ cm)
  • 400ml x tomatoes – grate coarsely (reserve liquid)
  • 1 cup x coconut milk
  • 1 tsp x boiling water
  • 1 tbsp x curry powder
  • 4 tbsp x turmeric
  • 100g x peanut butter
  • 60g x swiss chard – remove stalks, slice (1cm)
  • peanuts – chop roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Sweet Potato Soup: Place a pot on medium-high heat with a drizzle of olive oil. When hot, add the onion, chilli (use to preference) and garlic with a pinch of salt and cook for 3-4 minutes. Add the sweet potatoes and cook for 3 minutes, until lightly golden. Add curry powder and turmeric and sauté for 2 minutes. Add boiling water (1 cup for 4; ½ cup for 2), coconut milk and grated tomatoes (including liquid) and peanut butter. Simmer (gently boil) for 20 minutes until the sweet potato is fork tender. Add the swiss chard and wilt for 1-2 minutes. If you prefer the soup thinner, add a little more boiling water. Season to taste with salt & pepper.

Step 3

Serve topped with roughly chopped peanuts.



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