Sweet potato, ginger and coconut soup

14 January 2019

This week’s Meat Free Monday recipe is for a hearty soup, ideal for warming you up in the cold winter weather!


1 large white onion1 tbsp oil (preferably coconut)
3 cloves garlic
1 thumb sized piece of ginger
1 tsp chilli flakes
700g sweet potato, cubed
1 can of coconut milk
600ml of veg stock/broth
1 tbsp of tamari/soy sauce
Juice of ½ lime/lemon
Salt and pepper to taste
Handful of coriander (optional)


  1. Cook the onion in the oil for about five minutes.
  2. Add the garlic, ginger and chilli flakes and fry for a further two minutes.
  3. Add in the chopped sweet potato, along with the coconut milk and stock, and let it simmer until the potato is soft.
  4. Add in the tamari/soy sauce and lime/lemon juice.
  5. Blend the soup and serve with optional coriander, a drizzle of oil, lime and chilli flakes.

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