This sweet potato and coconut milk soup is silky smooth and packed with flavour. The addition of bacon makes it even more delicious, but it’s also very tasty without it!
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Peel the onions and garlic cloves and roughly chop them. Peel the sweet potatoes and cut them into pieces.
Heat a medium-sized frying pan over high heat and toast the pine nuts in the dry pan for a few minutes. Transfer the pine nuts to a small bowl. Brown the bacon pieces in the pan until crisp, then set them aside.
Heat a splash of olive oil in a medium-sized frying pan. Sauté the onion and garlic for a few minutes. Add the sweet potato pieces and sauté for a few more minutes, then add the curry powder.
Cook briefly, then add the chicken stock. Bring to the boil and then lower the heat. Simmer the soup for about 20 minutes, or until the sweet potato has softened.
Add the coconut milk and purée the soup with a stick blender or regular blender. Season with salt and pepper.
Serve the sweet potato soup with bacon bits, pine nuts and a pinch of smoked paprika. Enjoy your dinner!
Can I make the sweet potato and coconut milk soup vegetarian?
Yes, omit the bacon pieces and use vegetable stock instead of chicken stock. Use more salt to season the soup.
Can I freeze the sweet potato soup?
You can freeze this sweet potato soup, it is best to do this without pine nuts and bacon.
How long can I keep sweet potato soup?
You can store the sweet potato soup in the fridge for up to 3 days.
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