Lisa. (lisali) wrote in simplecooking,

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Today I went to buy a large sweet potato because since yesterday I am craving for sweet potato soup. Actually I am no big soup fan, but as it's pretty cold and I am a little sick, I had minestrone last week and can't think of nothing else but hot, steaming soup (and only hot, steaming soup!)

As it is the easiest thing in the world (and the fastest!) to prepare hot, steaming sweet potato soup I thought I should share!

I give you the recipe for two bowls of soup!
Also, it is up to you how you season your soup, I'll tell you how I seasoned mine, but in the end tastes are so different... just add as much of the incredients you like best and you'll have the best result!


2 Tbsp coconut oil
1 onion, finely chopped
1/2 inches ginger, finely chopped
2 cloves of garlic, finely chopped
1 HUGE sweet potato, cut into cubes
1 - 2 Tbsp red curry paste (I had 2 1/2 and it was HOT XD) OR make your own seasoning with turmeric, chillies, dried coriander, cumin, salt, black pepper
500ml/ about 2 1/2 cups of vegetable broth
100ml/ about half a cup of soy cuisine
1 handful freshly chopped corianda leaves (if you don't like this, take parsley!)

Heat the coconut oil until it melts. Add the onion and ginger and roast gently until glazed. Add garlic for 1 minute, then add the sweet potato cubes and stir another two minutes. Add curry paste/ spices and roast everything another few minutes. Be careful not to have the spices burnt, a second before that happens you should deglaze everything with the broth. Put a lid on your pot and reduce heat. Let cook until sweet potato is soft (that should be in 10 - 15 minutes!) Purée, add soy cuisine. In case you find your soup too thick, add a little water until you have the consistent you like. Serve with chopped corianda/ parsley leaves!


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