Make a delicious vegan-friendly sweet potato chilli and coconut soup with this easy festive recipe.
Today I’m sharing my favourite sweet potato chilli and coconut soup recipe. Not only is it organic, but it’s vegan and vegetarian-friendly too.
As a vegetarian, I always find Christmas a difficult time food-wise. And if you are vegan, then it’s not any easier. There aren’t really any meat and dairy-free traditional Christmas meals out there.
So, what I always say is that if you are having a vegetarian or vegan Christmas too, then the number one rule for happiness is to rip up the rule book! Cook whatever makes you and your family happy.
It doesn’t matter if it’s particularly Christmassy. This is because whatever you make, you can make it a family tradition that your family associates with Christmas year after year. Particularly so if you’re using seasonal produce, such as sweet potatoes, which are in season in the UK in December.
That’s why this Christmas I will be serving up this organic sweet potato, chilli, and coconut soup.
It’s tasty, comforting, vegetarian, vegan, and slightly spicy, and loved by all my family. Plus, it is quick and easy to make, and can be prepared ahead and reheated on the day. Basically, it makes each and every one of us happy – and that’s what Christmas is all about!
Sweet Potato, Chilli and Coconut Soup Recipe
Here are all the details on how to make this delicious soup. I’ve made mine organic, but if you don’t want to make yours organic, feel free to substitute for non-organic versions.
Ingredients
For this sweet potato, chilli and coconut soup, you will need:
- 600 g organic sweet potatoes, peeled & sliced into thin coins
- 1/4 organic red chilli de-seeded & finely diced
- 1 finely chopped organic red onion
- 1 3 cm x 3cm nub of organic ginger, finely diced
- 2 cloves of organic garlic – crushed
- 1 tbsp olive oil
- 400 ml can of organic coconut milk
- 600 ml of organic vegetable stock
- 1/4 teaspoon paprika
- Salt and pepper to season
- Bread (optional – for the croutons)
Equipment Required
- Medium-sized soup pot
- Hand blender
- Cookie-cutter (optional – for the croutons)
Cooking Instructions
- Add the oil to a medium-sized soup pot and heat gently.
- Once heated, add the onion, and cook over a medium heat until translucent.
- Once the onions are translucent, add the chilli, ginger and garlic to the pot, and heat for two minutes.
- Then add the sweet potato, the vegetable stock and paprika.
- Bring to the boil and then let the soup gently simmer for 15 minutes or so until the sweet potato has completely softened.
- Now add the coconut milk. Don’t worry if some of it has solidified in the can – this will soon melt in the soup.
- Heat for a further 2 minutes, then remove from the pot from the heat and allow to cool for 5 minutes.
- Using a hand blender, carefully blitz the soup until smooth, and then season to your taste.
- For an added festive touch, toast some of your favourite organic bread and use a star cookie cutter to cut out some star-shaped croutons!
Tips For Preparing Ahead Of Christmas
If you want to make life easier, this soup can be made around two days before Christmas, and then chilled until needed. The only bit you need to do on the day is the croutons.
Once you’ve cooked it, allow it to fully cool, and then ladle it into airtight containers or jars and refrigerate. On the day, gently reheat the soup on the hob over a low heat, stirring occasionally so it doesn’t catch at the bottom. Make sure it’s piping hot all the way through, then add your star-shaped croutons.
If you want to give yourself even more grace over the festive period, this soup can also be made in advance and frozen – up to 3 months in advance. After you’ve made the soup, allow it to cool, and then decant it into some labelled containers before popping them in the freezer.
Take the soup out of the freezer on Christmas Eve, and allow it to defrost in the fridge overnight. Again, reheat in a pan, making sure it’s piping hot all the way through. If the coconut milk has separated and become grainy, don’t worry. Give it a whizz with a handheld blender to help it emulsify. Then make your croutons, and you’re good to go.
Printer Friendly Version
- 600 g organic sweet potatoes peeled & sliced into thin coins
- 1/4 organic red chilli de-seeded & finely diced
- 1 finely chopped organic red onion
- 1 3 cm x 3cm nub of organic ginger finely diced
- 2 cloves organic garlic crushed
- 1 tbsp olive oil
- 400 ml can of organic coconut milk
- 600 ml of organic vegetable stock
- 1/4 teaspoon paprika
- Salt and pepper to season
Add the oil to a medium sized soup pot and heat gently.
Once heated add the onion, and cook over a medium heat until translucent.
Once the onions are translucent, add the chilli, ginger and garlic to the pot, and heat for two minutes.
Then add the sweet potato, the vegetable stock and paprika.
Bring to the boil and then let the soup gently simmer for 15 minutes or so until the sweet potato has completely softened.
Now add the coconut milk. Don’t worry if some of it has solidified in the can – this will soon melt in the soup.
Heat for a further 2 minutes, then remove from the pot from the heat and allow to cool for 5 minutes.
Using a hand blender, blitz the soup until smooth, and then season to your taste.
For an added festive touch, toast some of your favourite organic bread and use a star cookie cutter to cut out some star shaped croutons!
Enjoy!
PS: I have more vegetarian and vegan Christmas dinner ideas right this way!
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