Ahh, soups! Soups are so versatile- there’s an infinity of different flavours you can make. Yes, anyone can make soup, but to make a special soup, you need to have a good knowledge of how different ingredients work well together. Herbs and spices give soups depth and personality; it is essential to use them for this reason- you will notice the difference!
I wanted to make a sweet potato and red onion soup (it is so sweet and delicious!), but it turned into this spicy sweet potato and coconut soup instead! I found some coconut cream in the fridge that needed to be used up, so I chucked it in the soup along with some extra spices- ta-dah, different soup! Soup is a perfect thing to make when you have things to use up in your fridge. It is particularly yummy on a cold day because the spices warm you up.
Ingredients (This recipe serves 2- approximately 300ml each)
- 1 small red onion, finely diced
- 2 garlic cloves, crushed
- 1 small carrot, finely diced
- 1 small sweet potato (200g), cut into 1cm chunks
- 200g butternut squash, cut into 1cm chunks
- 100ml coconut cream
- 1 tbsp maple syrup/honey
- ½ tsp ground ginger
- ½ tsp smoked paprika
- 1 level tsp turmeric
- 1 level tsp mild curry powder
- ½ bunch coriander, chopped
- Oil to fry
- Salt and ground black pepper to taste (I use Maldon salt)
You can easily double this recipe to serve four people, or freeze a couple of portions for later. The soup can be kept in the fridge for up to three days.
- Add the onion and garlic to a medium-sized saucepan with a dash of oil. Lightly fry them off, then add all the spices to release their flavours. Add a bit more oil if the pan becomes dry.
- Add 400ml of boiling water to the pan, along with the sweet potato and butternut squash chunks. Bring to the boil, then simmer for 15mins.
- Stir in the coconut cream and maple syrup/honey.
- Season with salt and pepper before removing from the hob. Grab your stick blender and blitz until smooth. Check the seasoning and adjust if necessary. If it is too thick, you can add more water.
- Lastly, add the coriander and stir in.
- Serve straight away with a wedge of your favourite bread.