Description
A creamy, spiced soup blending roasted sweet potato, coconut milk, and a balanced kick of chilli. Perfect for warm, plant-based comfort meals that pair well with fresh rolls.
Ingredients
2 medium sweet potatoes (about 1.5 cups diced)
1 can (400ml) full-fat unsweetened coconut milk
1 medium onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chilli flakes (adjust to taste)
2 cups vegetable broth
1/2 cup chopped fresh coriander
1 tbsp sliced spring onion
1 tbsp extra virginia avocado oil
1/2 cup chopped spinach or kale
1 tbsp lime juice
Sea salt to taste
Instructions
Preheat oven to 200°C (400°F). Dice sweet potatoes and roast for 25 minutes until tender.
In a pot, heat avocado oil, sauté onion, garlic, and ginger until fragrant.
Add roast sweet potatoes, turmeric, cumin, chilli flakes, chickpeas, and vegetable broth. Simmer 15 minutes.
Stir in coconut milk and spinach, simmer 5 more minutes. Do not boil.
Blend until smooth, adjusting texture as needed.
Drizzle with lime juice, stir in spring onion, and season with sea salt. Serve warm.
Notes
For better flavor, roast sweet potatoes earlier in the day.
Substitute chilli flakes with fresh chilli paste for milder spiciness.
Add cooked chickpeas or shredded paneer for extra protein.
Store leftovers in an airtight container for up to 3 days or freeze for 2 months.