Sweet potato and coconut soup

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Prep time:

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Serves: 0

By monkeymagic



  • 1 onion chopped

  • 1.5l vegetable stock

  • 1 tsp curry powder

  • 200g coconut cream (depending on how much you like your soup to taste like a Bounty Bar)

  • 2 handfuls red lentils

  • 750g sweet potatoes


  1. Peel and chop the sweet potato into chunks. Put it into water as you go along as the flesh turns black if it's left in the air.
  2. When you're done chopping, drain the water off, pour in the stock, add the lentils and boil for approx 15 minutes, until the sweet potato is very tender.
  3. Whilst the sweet potato is cooking, fry the onion in the oil, add the spices and continue frying until tender, then turn off the heat.
  4. When the sweet potato has cooked, add the spicy onion mix and whizz it all in a blender until smooth.
  5. Add the coconut cream and mix through.

Handy Hint

Eat some & freeze the rest

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Autumn

  • Winter

  • Soup

  • Basics

  • Make Ahead

  • Can Freeze

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Your comments

  • monkeymagic 25/01/08 11:28

    This soup is a lovely orange colour, but if it looks a bit bokey to you, sprinkle on a few coriander leaves to distract from the orangeyness.