Recently I had lunch with a friend who’s vegan and it made me realise how difficult it can be to eat out sometimes. So that night I put on my thinking-hat, experimented in the kitchen and came up with this Thai-inspired Sweet Potato and Coconut Soup which is fully suitable for Vegan’s.
It goes really well on its own but would also be fantastic with a cabbage slaw on the side. Hope you like it!
Serves 2
Ingredients:
- 3 medium sweet potatoes
- 2 cloves of garlic
- 1 tsp. vegan red curry paste
- 2 tsp. fresh ginger
- 1 tsp. paprika
- 1 can organic coconut milk
- 1 handful parsley
- 1 1/2 cups organic vegetable stock
- Organic pepitas
- Cold pressed organic olive oil
- Salt & pepper to taste
Directions:
- Preheat oven to 180 degrees
- Take a baking tray and spray with olive oil. Peel and dice sweet potato into cubes – transfer to baking tray and sprinkle with salt & pepper. Bake for 30-40 mins or until golden.
- In a pot, heat up some olive oil and add chopped garlic. Fry until golden and soft.
- Add the curry paste, fresh ginger, and paprika to the pot – leave it for a few minutes to release the flavours.
- Add your baked sweet potatoes to the pot and mix.
- Pour in the vegetable stock and let it simmer for 5 minutes. Add the coconut milk after.
- Now take the soup off the heat and use your stickblender to mix it all together until it has a smooth texture.
- Transfer the soup back to the heat and taste with salt & pepper. Leave it to thicken for 5 minutes on a low heat.
- Add more water to suit the thickness of the soup that you like, but this is a thicker type of soup.
- Chop a handful of fresh parsley, pop it in the soup and mix.
- Ladle the soup into two bowls and sprinkle with organic pepitas for some ‘crunch’.
