Sweet potato chilli & coconut soup recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
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Customer recipe by Jean Skelton
Added 74 months ago

Heat some oil in a pan and add the onion, after the onion has softened add the garlic and cook for a further minute. Stir in the chopped pepper and sweet potatoes and add the stock, bring to a boil and reduce to a simmer for 15 minutes. The vegetables should be soft by then, if not continue to simmer until they are.

Pour the contents of the pan into a food processor and blitz until smooth, then season and add the chilli flakes and coconut milk and pulse again for a couple of minutes.

Pour into bowl and garnish with coriander and serve with crusty bread.

Tip: Instead of coconut milk you can use creme fresh, also you can use half sweet potato and half carrot or even butternut squash.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1tbsp olive oil
  • onion, chopped
  • 2 cloves garlic, minced
  • sweet potatoes, peeled and chopped
  • red pepper, chopped
  • 1.2 litres stock
  • salt and pepper
  • chilli flakes
  • 150ml coconut milk
  • coriander leaves
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