Sweet potato, coconut and red chilli soup
This vegan winter warmer from Matt Buzzo of Waterside Bistro is a guaranteed crowd-pleaser
Matt Buzzo of Waterside Bistro in Totnes shares his recipe for vegan sweet potato and coconut soup with red chilli relish
www.watersidebistro.com
Serves 6-8
- Olive oil 50ml
- Onion 500g, diced
- Garlic 3 cloves, crushed
- Carrots 500g, diced
- Sweet potatoes 1kg, diced
- Coconut milk 800ml
- Vegetable stock 200ml
- Tomato puree 2 tbsp
- Smoked paprika 1 tbsp
- Cayenne pepper 1 tsp
- Salt and pepper to season
For the red chilli relish:
- Red chilli 2, finely diced
- Red onion 1, finely diced
- Coriander a few leaves, chopped
- Mint a few leaves, chopped
- Lime 1 zest and juice
- Olive oil 2 tbsp
- Caster sugar ½ tsp
- Salt and pepper to taste
- In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
- Add the garlic, carrot and sweet potato and sweat for a minute more.
- Add the coconut milk, stock, tomato puree and spices.
- Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
- Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
- For the relish: mix the ingredients together in a bowl.
- Spoon a little on the top of the soup as you serve or leave as a garnish for guests to sprinkle on top.
You will need
- Olive oil 50ml
- Onion 500g, diced
- Garlic 3 cloves, crushed
- Carrots 500g, diced
- Sweet potatoes 1kg, diced
- Coconut milk 800ml
- Vegetable stock 200ml
- Tomato puree 2 tbsp
- Smoked paprika 1 tbsp
- Cayenne pepper 1 tsp
- Salt and pepper to season
For the red chilli relish:
- Red chilli 2, finely diced
- Red onion 1, finely diced
- Coriander a few leaves, chopped
- Mint a few leaves, chopped
- Lime 1 zest and juice
- Olive oil 2 tbsp
- Caster sugar ½ tsp
- Salt and pepper to taste
Method
- In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
- Add the garlic, carrot and sweet potato and sweat for a minute more.
- Add the coconut milk, stock, tomato puree and spices.
- Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
- Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
- For the relish: mix the ingredients together in a bowl.
- Spoon a little on the top of the soup as you serve or leave as a garnish for guests to sprinkle on top.
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