Let’s have a quick look at how you make this incredibly delicious spicy sweet potato soup. It’s beyond tasty. You can also tweak the spicyness so that you can enjoy it mild or super spicy, depending on your preference.
It’s is remarkably simple to make. You use sweet potato, chickpeas, passata (or tinned tomatoes), warming or hot spices like ginger and chili and creamed coconut.
Which spices do I use?
Fresh ginger: I have opted for fresh ginger, for a zingy depth of warmth and flavour. It works a treat! Perfect for a spicy sweet potato soup.
Chili: I’ve also added chili into the blend. I am using lazy chili which is found in a jar. Chili in jar is often preserved in vinegar, and can be measured by the spoon. This makes it fairly easy to control quantity and manage your heat levels.
You can also use fresh chillies, which come anywhere from mild to ridiculously hot. The spicy kick is going to mainly come from the seeds, so be mindful of how many you put in.
Black pepper. If you are not a fan of chili, or have an allergy or aversion to it. Then simply use black pepper instead.
Using tomato in the form of passata and alternatives?
Passata refers to a pureed tomato sauce made from strained or seived tomatoes. We call it passata in the UK, Europe, Canada and Australia. It works perfectly in this spicy sweet potato soup.
In the USA, however, it tends to be called strained tomatoes, seived tomatoes or even tomato puree (different to the puree in the UK). This can slightly confusing, so please see my article here for full information on passata… What is Passata USA & UK differences?
To peel or not peel your sweet potatoes?
As a rule, if my sweet potatoes are organic I tend to leave the skins on and cook them into the soup. This means that you get all of the extra goodness that is directly beneath the skin. Sweet potato skin tends to soften during the cooking period.
If my sweet potatoes are not organic, I often peel them.
It’s a personal choice and works both ways, whether you peel or don’t peel them.
What is creamed coconut?
Creamed coconut is easy to find in the UK along with coconut milk. It’s made of pure conconut and imparts a delectable creamy coconut flavour to any recipe. If you can get it then it will take your recipe to a whole new level of divine deliciousness.
Creamed coconut will change your plant-based cooking experience forever!
I’ve written a helpful article here if you don’t know what creamed coconut is… What is creamed coconut? Creamed coconut versus cocomnut milk and coconut cream
Spicy Sweet Potato Soup
A delicious vegan sweet potato soup recipe, with chickpeas and creamed coconut.
Ingredients
- 1kg (35oz) sweet potato
- 500ml passata (or tinned tomatoes)
- 750ml water
- 1 can chickpeas (or 1 cup)
- 2 teaspoons sea salt
- ½ teaspoon chilli (from a jar)
- 2 teaspoons freshly grated ginger
- 1 tablespoon ground coriander
- 35g (approx) creamed coconut block
- Fresh parsley to garnish
Instructions
- Watch video below for a quick visual guide on how to make this.
- You can peel your sweet potatoes or leave the skins on. It works both ways. Chop them into small cubes.
- Finely grate your fresh ginger.
- Put all of the ingredients, except the coconut and parsley, into a large pan. I use a 3 litre (US: 5 pints) pot, which is perfect size for this quantity.Bring the contents to the boil with the lid on. Then reduce to a gentle simmer. Cooking time should be around 25 minutes in total, or until you can pierce your sweet potato cubes with a fork.
- Chop the creamed coconut into little pieces and mix in right at the end of the cooking period.
- When cooked, mash contents through roughly with a potato masher which allows everything to melt together. Alternatively use a hand blender (US: immersion blender).
- Serve hot and sprinkle with chopped fresh parsley.
- Enjoy and let me know how you get on.
Pin Spicy Sweet Potato soup for later…
1kg (35oz) sweet potato
500ml passata (or tinned tomatoes)
750ml water
1 can chickpeas (or 1 cup)
2 teaspoons sea salt
1/2 teaspoon chilli (from a jar)
2 teaspoons freshly grated ginger
1 tablespoon ground coriander
35g (approx) creamed coconut block
Fresh parsley to garnish
Watch video below for a quick visual guide on how to make this.
You can peel your sweet potatoes or leave the skins on. It works both ways. Chop them into small cubes.
Finely grate your fresh ginger.
Put all of the ingredients, except the coconut and parsley, into a large pan. I use a 3 litre (US: 5 pints) pot, which is perfect size for this quantity.
Bring the contents to the boil with the lid on. Then reduce to a gentle simmer. Cooking time should be around 25 minutes in total, or until you can pierce your sweet potato cubes with a fork.
Chop the creamed coconut into little pieces and mix in right at the end of the cooking period.
When cooked, mash contents through roughly with a potato masher which allows everything to melt together. Alternatively use a hand blender (US: immersion blender).
Serve hot and sprinkle with chopped fresh parsley.
Enjoy and let me know how you get on.
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