SWEET POTATO SOUP WITH COCONUT MILK RECIPES

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ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOU…



Roasted red pepper, sweet potato & smoked paprika sou… image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Categories     Lunch, Soup, Starter, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 10

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
  • Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, FatContent 33 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 8 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.8 milligram of sodium

SWEET POTATO SOUP RECIPE - BBC FOOD



Sweet potato soup recipe - BBC Food image

Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.

Provided by Rachel Phipps

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 3–4

Number Of Ingredients 9

1 tbsp olive oil
1 onion, roughly chopped
2 large carrots, peeled and roughly chopped
4cm/1½ inches fresh root ginger, finely chopped
1 garlic clove, crushed
½ tsp dried red chilli flakes
700g/1lb 10oz sweet potatoes, peeled and cubed
1.2 litres/2 pints vegetable stock
salt and freshly ground black pepper

Steps:

  • Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.
  • Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.
  • Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve.

Nutrition Facts : Calories 234kcal, CarbohydrateContent 43g, FatContent 4g, FiberContent 9g, ProteinContent 3g, SaturatedFatContent 0.5g, SugarContent 16g

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