Spicy Sweet Potato Soup

Now the weather is getting a little chillier, it’s the perfect time to share with you another delicious soup recipe; this time, with sweet potatoes as the main ingredient.

Image Credits: Chloe D’Inverno (@whatsonchloesbookshelf)

This soup is inspired by my sister’s soup recipe (with her permission of course!); I don’t like it quite as spicy as she does (my spice tolerance isn’t great!) so I left out some spices so it’s only left with a simple kick.

Ingredients:

- A few tablespoons of extra virgin olive oil

- 2 vegetable stock cubes (in 1½ hot water)

- 1 large brown onion

- 1 teaspoon of ginger

- 1 teaspoon of mixed herbs

- Sprinkle of salt

- Sprinkle of black pepper

- 2 tablespoons of garlic powder

- 2 tablespoons chilli flakes

- 2 large sweet potatoes

- 2 medium white potatoes

- 2 carrots

- 400ml tin of full fat coconut milk

Method

1. First, prepare your ingredients; peel, chop and dice your onion, sweet potatoes and potatoes.

2. Heat up some oil in a deep pan, and fry your onions until soft. Add in your chopped vegetables and mix with the onion so they are coated in a little oil.

3. Add your spices and mix again. Fry on a low heat for a minute or two.

4. Next, add your stock mixture and boil for ten minutes; after, add your coconut milk and boil for a further ten minutes.

5. When all veg is soft, use a hand blender to create a smooth soup. Add a little bit more water if you want a runnier soup, as it can be quite thick.

6. Serve with your favourite bread!

About the Author: Chloe D’Inverno is a recent English Language and Linguistics graduate from the University of York. She has been passionate about sharing vegan recipes with WILD during her time at university, and hopes to inspire others to take a step towards a plant-based diet.