Sweet Potato with Chilli, Ginger and Coconut Soup Recipe

 

One of the biggest regrets when I joined Weight Watchers was that sweet potatoes are not ‘free’…. meaning that they do cost you some points. I felt a bit miffed because most vegetables, including butternut squash are completely point free! Still, sweet potato is at least a bit ‘cheaper’ for points than normal potatoes, so I’ve not been totally put off them!

Now whilst I usually love to cover them in oil and bake them as wedges, I thought I’d try to find a more healthy way to enjoy the big batch of sweet potatoes I bought at the market last week. And because I’m all about the soups at the minute, that seemed like a good idea. The result was pretty dreamy actually….sweet and creamy, but with a good punch! AND each serving is only a few Weight Watchers points!

What you will need to make four servings:

  • 1 tbspn butter
  • 1 large white onion, chopped fine
  • 1.5kg sweet potatoes, pink fleshed, peeled and diced in 1cm cubes
  • 4 cloves of garlic, sliced fine
  • 1 tbspn grated ginger
  • 2 large red chillies,  seeds removed and chopped fine
  • 1 tspn lime juice
  • 1 tspn Aromat
  • 750ml hot vegetable stock
  • 50g creamed coconut
  • dried, crushed chillies to garnish

How to make it:

  1. Melt the butter in a large sauce pan
  2. Tip in the onions and fry until soft
  3. Add the sweet potato, garlic, ginger and chillies
  4. Cook until the sweet potato starts to soften
  5. Now add the Aromat, lime juice and hot stock
  6. Simmer for around 15-20 minutes, until the potato is tender and ‘mashable’
  7. Remove from the heat and blend until smooth
  8. Pop back on a low heat and crumble in the creamed coconut, stirring through
  9. Once piping hot and well blended, serve up with a scatter of crushed chillies on top

I find this one pretty filling, so I don’t think it needs anything else like bread for dipping (and this coming from a bread fiend!).

Enjoy!

Ems x

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3 thoughts on “Sweet Potato with Chilli, Ginger and Coconut Soup Recipe

  1. Pingback: Meat Free Week | Under A Glass Sky

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