Sweet potato and coconut soup
Blitz up this simple vegan soup in just 20 minutes for a quick lunch or starter. Sweet potatoes, coconut and Thai green curry paste make for a flavourful combination, best enjoyed with warm naan bread
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Method
01
Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
02
Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.
Nutrition
Nutrition
kcal240 kcal
Protein4 g
Fat6 g
Carbs45 g
Micronutrients
Fiber6 g
Sugars15 g
Saturates3 g
Salt0.56 g
Categories
veganvegan soup recipesrecipes