Sweet Potato Soup with Chilli & Lime
Creamy Sweet Potato Soup with a kick
Here’s a sweet potato soup with the fragrant flavours of garlic and ginger. It’s a silky soup with a kick of chilli and a twist of lime to add some zest. I’ve used a generous serving of lime juice and zest to balance out the sweetness of the potato. Using a ginger and garlic paste not only saves on prep time it also intensifies the flavours. You can buy a jar of ginger and garlic paste and it lasts a long time. Just keep it in your fridge and use it in other recipes such as curries, soups or stir it through vegetables before roasting them.
Zero waste cooking
I like to use as much of the vegetable as possible when cooking. For example, I love using the leaves of cauliflower. Rub a little olive oil into them, season with salt then roast until they’re tender with a golden crisp edge. They work well as a side dish or add them to your dishes, such as a cauliflower curry. Take a look at this recipe where I use the whole cauliflower.
For this soup I’ve made use of the potato peelings to garnish the dish. Simply rub the peelings in a little olive oil, seasoning and a sprinkle of smoked paprika. Scatter the peelings onto a baking tray then bake in a preheated oven for around twenty minutes turning occasionally. Once the peelings have gone lovely and crispy you’ll have made sweet potato crisps! If you have any leftovers after scattering them over your soup, they can be used another time. They can be stored in an airtight container and used on salads, other soups or simply just to snack on.
What you’ll need for this soup
The recipe has a minimal ingredients list, all you need are these:
- Sweet potatoes – peeled
- An onion
- Garlic & ginger paste (or use fresh if you can’t find it in the shops)
- 2 Limes
- Chilli flakes
- Coconut cream
- Vegetable stock
The process is simple, just sauté the onions, add the ginger & garlic paste and cook for a few minutes until fragrant. Stir through the sweet potatoes, chilli flakes, lime zest and stock. Let this simmer for 20 minutes until the potato is tender. Blend this until smooth then stir through the lime juice. Serve with your potato crisps, a drizzle of coconut cream and a scattering of chilli flakes.
You can find more tasty food ideas on my blog. Or why not take a look at my Moroccan Squash Stew for another Autumnal recipe. You can also take check out my Instagram too where you can keep up to date with recipes I make.
Sweet Potato Soup with Chilli & Lime
Ingredients
- 2 tbsp Olive oil
- 1 large Onion Chopped
- 1 tbsp Ginger and garlic paste
- 900g Sweet potatoes Peeled and chopped – save the peelings
- 1 tsp Chilli flakes
- 2 Limes Grate the zest off both limes
- 2 tbsp Coconut cream
- 500 ml Stock
- 1 tsp Smoked paprika
- 1 tbsp Chopped fresh parsley
- Salt & pepper
Instructions
- Preheat the oven to 180°C
- Heat 1 tbsp of oil in a large saucepan and fry the chopped onions until translucent. Add the ginger & garlic paste and heat for a few minutes until starting to smell aromatic.
- Add the chopped sweet potatoes and stock then stir and cover with the lid. Simmer for 20 minutes or until the potatoes are tender.
- Meanwhile, rinse the potato peelings and pat dry then toss in the olive oil, smoked paprika and scatter across a baking tray. Season with salt and pepper and bake in the middle of the oven for 20 minutes. Turn occasionally to ensure even cooking. You might need to cook the for a little longer depending on your oven – just until they're lovely and crisp.
- Once your potatoes and stock have simmered enough and are tender you can stir through the chilli flakes, lime zest and the juice of one lime. Blend either with a hand held stick blender or in a food processor if you have one. The processor usually gives you a smoother texture.
- Serve with your sweet potato crisps, fresh parsley, a couple of slices of lime and a few extra chilli flakes. Drizzle your coconut cream over the top and enjoy!