Name: Sweet Potato and Coconut Soup
Yield: Serves 4–6
Ingredients: 450g (1lb) sweet potatoes, cut into cubes; 2 tbsp sunflower oil; 1 onion, finely chopped; 1 leek, trimmed and finely chopped; 1 lemon grass stalk, trimmed and halved; 1 red chilli, halved, seeded and thinly sliced; 1 tsp freshly grated root ginger; 1.25 litres (2 1/4 pints) vegetable stock; 4 tsp tomato purée; 400g can coconut milk; sea salt and freshly ground black pepper; chilli oil , to garnish; fresh micro coriander, to garnish

Top view of vegan sweet potato and coconut soup in a white bowl with chile oil garnish.

Sweet Potato and Coconut SoupJoanne Murphy

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

Cooks' Note

COOK AHEAD
This soup can be made up to 2–3 days in advance and kept covered in the fridge. It can also be frozen for up to 1 month but may need to be blitzed with a hand blender when reheating, as it may split.

WINE
An Alsace Gewürztraminer or German Riesling.

Recipe notes

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Recipe notes

77 Ways to Use a Can of Coconut Milk

Our 21 Best Vegan Sweet Potato Recipes

43 Ways to Cook With Lemongrass

9 Toppings to Make Your Soup Pop