This heartwarming soup is quick and easy to make. The flavour combination of sweet potato, red peppers and creamed coconut is delightful leaving you wanting just a little more…
Ingredients
- 4-5 medium sweet potatoes c. 800g (roughly chopped)
- 2 medium sweet red peppers c. 150g
- 2 shallots finely chopped
- 1 clove of garlic finely chopped
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp smoked paprika
- 2 tsp of Dr. Coy’s Organic Vegetable Bouillon
- 40 g of creamed coconut or coconut cream, there is a difference
- 2 tblsp Dr. Coy’s Organic Virgin Coconut Oil
- 1.2 litre 2 pints water
Instructions
- In a large pot, melt the coconut oil and add the shallots, garlic, cumin and turmeric and sauté gently for 3-4 minutes.
- Add the sweet peppers and continue to sauté for a further 3-4 minutes.
- Add two teaspoons of Dr. Coy’s Organic Vegetable Bouillon and the 2 pints of water and bring to a gentle simmer.
- Put on a lid and simmer for 15 minutes or until the sweet potato chunks are tender.
- Blitz in the blender in batches for 30 seconds to a silky creamy consistency.
Notes
Serve with a sprinkle of smoked paprika and a touch of cream…
Tried this recipe?Let us know how it was!
