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Prep Time
10
mins
Cook Time
25
mins
Course
Soup
Cuisine
Irish
Servings
2
Ingredients
1x
2x
3x
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...
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