Sweet Potato and Coconut Soup (Vegan + GF)
This Thai-inspired sweet potato and coconut soup is delicious, creamy, and warming. It makes for a great gluten-free and dairy-free lunch or light dinner.
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Cooking tools:
- Immersion blender
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Spoon
- Stove
- Microwave
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 1 tablespoon coconut oil ((or other cooking oil))
- 1 large onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 inch piece of ginger, roughly chopped
- 1 chilli, sliced
- 2-3 medium sweet potatoes, peeled and chopped into 1 cm cubes ((approx. 800g))
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1x 400 ml tin light coconut milk
- 1 litre vegan stock
- Salt
- pepper
- Good handful of fresh coriander, chopped ((optional))
- Lime juice, to serve ((optional))
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