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Sweet Potato, Red Pepper & Coconut Soup Recipe from Dr. Coy’s

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…

5 from 4 votes
Prep Time 10 mins
Cook Time 25 mins
Course Soup
Cuisine Irish
Servings 2

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!