I made this soup on a very rainy day when I was last in Cornwall. It’s incredibly simple, warming and comforting, and it has quickly become a favourite of ours! My boyfriend has made it several times since and he has even shared it with his friends. It’s creamy without the cream so its much healthier and the coconut milk adds a lovely sweet and subtle nutty flavour thats absolutely divine!
Sweet potatoes are a great source of slow releasing low GI carbohydrates so they will keep you full-up for longer. They are also contain Vitamin A and Beta-carotene which help to reduce inflammation. Ginger is also a powerful anti-inflammatory and it helps to improve the absorption and assimilation of the nutrients you take in.
1 red onion,
1 white onion,
3 garlic cloves,
5 medium sweet potatoes,
Thumb size piece of ginger,
1 green chilli,
400ml coconut milk light,
500ml vegetable stock,
Pink Himalayan salt and pepper for seasoning.
Peel and chop the sweet potatoes into large chunks. Put them on a baking tray, sprinkle with olive oil and season. Put them in the oven at 200C/gas mark 7 until cooked through.
Meanwhile, chop your onions, garlic, chilli and ginger and add to a pan. Fry on a medium heat with some olive oil until softened. Pour in your stock and then take it off the heat until the sweet potato is cooked.
Once the potato is ready, add it to your soup along with the coconut milk. Bring it to the boil and then immediately take it off the heat again.
Blend your soup with a hand blender until smooth. Pour into soup bowls, top with a splash of coconut and some chilli flakes. Enjoy! I had mine with some home-made ‘meal-in-a-biscuit crackers’ – the recipe was from I Quit Sugar (Sarah Wilson).