Sweet potato, coconut and 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 and simmer in stock for 15 minutes or until soft

2 tbsp coconut oil

2 chilli’s

1 inch ginger

2 cloves of garlic

2 carrots

1 large onion

• heat the oil and 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 and blend

1.5 tbsp soy sauce

200ml coconut milk

• add soy and coconut milk to blended soup and bring back to simmer

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

Serve with a lovely warmed chunk of sourdough.

Adapted slightly from ‘Books for Cooks’