Recipe by guest author N.P.Burggraaff

Did you know that sweet potato contains more vitamin c than an orange and less carbs than a regular potato? This soup is a little sweet, spicy, nutritious and very tasty! And above all that, easy to make!!

The ingredients for 4 servings:

500 g of peeled cubed sweet potato

1 large onion

1/2 spicy red pepper

1 liter of chicken/vegetable stock (you can use a tablet)

coconut milk to taste (I’d say 1/4 of a cup)

bunch of coriander for garnish


In a large pan, fry the diced onion and finely cut up the pepper. I like my soup quite spicy, however, if you don’t, you can take out the seeds from the pepper.  Fry this mixture till its glazed and then add the potatoes and the chicken stock. The potatoes should just slightly be covered under water. Let this simmer for approximately 20 minutes (depending on how small you cut the potatoes and how fast they soften). When the potatoes are soft enough, you can put the mixture in the blender till you get a smooth soup. Put back in the pan and if you now find the soup too thick, you can add some stock or water. Lastly poor in the coconut milk, you’ll see the soup will become nice and creamy.

Serve the soup in 4 bowls and sprinkle with coriander to taste.

Total calories per serving: 180 calories



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