Chilli, Coconut & Sweet Potato Soup
Donal's Notes
This warming curry-style soup is packed with hearty goodness and velvety sweet coconut.
Chopping board
Chopping knife
Hand-held stick blender or food processor
Large saucepan
Wooden spoon
Ladle
Measuring jug
Measuring spoons
Peeler
Can opener
Mixing bowl
Instructions
1
Finely chop the red onions and peel and dice the sweet potatoes.
2
Heat the tablespoon sunflower oil in a large saucepan, add the onions and allow to soften over a low heat for 5 minutes.
3
Add the ground coriander, cumin seeds and chilli flakes and fry for about 1 minute before adding the sweet potatoes and yellow split peas.
4
Pour over the coconut milk and stock and season with salt and pepper. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer gently for 15 minutes until tender.
5
Use a hand-held stick blender or food processor to blitz until smooth, adding more stock if needed. Garnish with a scattering of chilli flakes and serve.
