Blissful sweet potato, coconut and chili soup

IMG_0396-0The perfect autumnal hearty lunch on a bitter Saturday, the last of the snow is continuing to melt outside leaving trickles of water and puddles everywhere❄️ Still, this blissful soup gave me something to look forward to whilst at the gym at 9AM this morning, and now my body has regained its warmth and I finally have feeling back in my toes! I’m all for this frosty winter weather, and having a warming bowl of this soup makes everything better!


  • 1 large sweet potato (roughly 1kg), cubed
  • 250ml water
  • 200ml coconut milk
  • 2 finely chopped onions
  • 2 cloves garlic, crushed
  • Fresh ginger (roughly 3cm), finely peeled and chopped
  • Lemon/lime juice, from 1/2 a lemon
  • 2 red chillies, finely chopped (adjust to suit your own taste)
  • Pure coconut oil (to fry in)

What to do

  1. Heat a splash of coconut oil in a medium pan and fry off the onion for approximately 2 minutes or until it begins to take colour
  2. Add the sweet potato chunks followed by the garlic cloves, chili, ginger, coconut milk and water, stir and continue to simmer for a further 20 minutes or until the potato is soft and tender (it smells divine at this point)
  3. Add the simmered ingredients to your food processor/blender, blend and then return back to the pan
  4. Add the lemon/lime juice to suit your taste
  5. Serve with a dash of organic coconut yoghurt topped with sunflower seeds or coriander
  6. Tuck in!

With love, Grace x

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