Sweet Potato, Lime and Coconut Soup

This Sweet Potato, Lime and Coconut Soup is so fresh and delicious… and it packs a mega flavour punch! The perfect winter warmer recipe!

I have a bit of a thing for soups. Every year when the weather gets cooler I look forward to making my old favourite soup recipes. But, I also love trying out new soup ideas. This Sweet Potato, Lime and Coconut Soup sounds kinda odd, but trust me it works! It’s such a fresh, yummy flavour that is light enough to eat for lunch, but filling enough to eat with some sliced ciabatta bread for dinner.

Sweet Potato, Lime and Coconut Soup

I love that this recipe is so super easy. It basically involved cooking all of the vegetables, adding a bit of lime zest and some coconut milk and then pureeing them all together. Easy… peasy! It’s also a meat-free soup so great for all of the vegetarians out there too!  From start to finish, this soup takes about 40 minutes (but most of that time the veggies are simmering so you can kick back and relax!).

Sweet Potato, Lime and Coconut Soup

 

Sweet Potato, Lime and Coconut Soup

 

Sweet Potato, Lime & Coconut Soup

Such a delicious soup that packs a flavour punch!
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Course: Lime and Coconut Soup, Sweet Potato
Cuisine: Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Bake Play Smile

Ingredients

  • 2 medium sized sweet potatoes peeled and cut into 2cm chunks.
  • 1 brown onion peeled and cut into 2cm chunks.
  • 2 carrots peeled and cut into 2cm chunks.
  • 1 400 ml tin of light coconut milk.
  • Zest of 1 lime.
  • 1 tbs chopped coriander.
  • Salt and pepper for seasoning.

Instructions

  • Pop all of the vegetables into a soup pot and add enough water to almost cover them.
  • Bring to the boil and then turn down and simmer for 20 minutes (uncovered) or until the vegetables are soft.
  • Add the lime zest and coconut milk.
  • Simmer for a further 5 minutes.
  • Remove from heat and allow to cool slightly.
  • Puree with a hand held blender until smooth.
  • Season with salt and pepper.
  • Stir through coriander and serve.
  • Thermomix Instructions:
  • Place all of the vegetables into the thermomix bowl and add enough water to almost cover them.
  • Cook on 100 degrees, reverse speed 3 for 25 minutes or until the vegetables are soft.
  • Add the lime zest and coconut milk.
  • Cook on 100 degrees, reverse speed 1 for 5 minutes.
  • Allow to cool slightly.
  • Puree on speed 6 for 20 seconds or until smooth.
  • Season with salt and pepper.
  • Stir through coriander and serve.

 

 

 

 

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Renee at Mummy, Wife, Me
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Well this little vegetarian thinks this looks delish! I love the coconut and lime combo. Yum!

Hope
Guest

Yummy. I love soups too. Each year I get so excited at the slightest hint of autumn because it means I can get back go those healthy, fresh, nutrient rich soups again.

Janet aka Middle Aged Mama
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Ooo this does sound good – bookmarking! I might leave the coriander out though because I’m not a fan 😉

Visiting today from #teamIBOT xxx

Grace
Guest

I could totally see how this combination works! Love all 3 major ingredients as it is! Would never have thought to put them all together! Another amazing recipe, Lucy! x