Sweet Potato & Coconut South Seas Soup | sheerluxe.com

Sweet Potato & Coconut South Seas Soup

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Prep Time: 10 Minutes | Cooking Time: 15 Minutes

Serves 4

This creamy, spiced soup is perfect for warming up on autumn evenings.


  • 50–75ml of vegetable or palm oil
  • 1 red onion, diced
  • 4 garlic cloves, very finely chopped
  • 1 red chilli, deseeded and very finely chopped
  • 5cm piece of ginger, peeled and very finely chopped
  • 1 tsp of toasted coriander seeds, freshly ground
  • 1 tsp of ground turmeric
  • Pinch of saffron strands
  • 2 sticks of lemongrass, very thinly sliced
  • 1 red pepper, deseeded and cut into strips
  • 1 large sweet potato, peeled and cut into 4–5cm cubes
  • 2 x 400ml tins of coconut milk
  • Juice of 1 lime, plus extra to serve
  • 100g of spinach
  • Sea salt
  • Coriander leaves, to serve


  1. Heat the oil in a large saucepan over a medium heat, add the onion and cook until softened, then add the garlic, chilli, ginger, ground coriander, turmeric, saffron, lemongrass and 1 tbsp of sea salt.
  2. Stir well, then add the red pepper and sweet potato and fry until lightly golden around the edges.
  3. Add the coconut milk and lime juice and simmer for 10–15 minutes, adding the spinach just before the end; it will wilt in the heat of the soup. Season to taste with salt.
  4. Ladle into bowls, add more lime juice and the coriander and serve.


Recipe courtesy of V is for Vegan by Kerstin Rodgers, photograpy by Jan Baldwin (Quadrille, £20)