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+ servings
5 from 6 votes
Prep Time 10 mins
Cook Time 25 mins
Course Soup
Cuisine Irish
Servings 2


  • 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


  • 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.


Serve with a sprinkle of smoked paprika and a touch of cream...
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