Special Diet

Spicy Sweet Potato and Red Pepper Soup

cook 20 mins
Tags: Gluten free
  • 2 tablespoons vegetable oil
  • 1 red onion, chopped
  • 1 red pepper, deseeded and chopped
  • 550 g (1 lb 2 oz) sweet potatoes, peeled and chopped
  • ¼ teaspoon ground cumin
  • 8 baby tomatoes
  • 1.2 litres (2 pints) vegetable stock
  • 25 g (1 oz) creamed coconut, chopped
  • salt and pepper
  • natural yogurt
  • coriander sprigs
  • Heat the oil in a saucepan over a medium heat, add the onion and pepper and cook for 3–4 minutes. Stir in the sweet potatoes, cumin and tomatoes, and cook for a further 2–3 minutes.
  • Pour in the stock, bring to the boil and simmer for 12 minutes. Stir in the creamed coconut and cook for a further 2–3 minutes. Using a hand-held blender, blend the soup until smooth.
  • Season with salt and pepper and serve topped with a dollop of natural yogurt and a sprig of coriander.
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