Sopa de Batata y Coco

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This vibrant sweet potato and coconut soup is a wonderful example of how plant-based ingredients can create a deeply satisfying and aromatic meal. The natural sweetness of the roasted potatoes pairs beautifully with the creamy coconut milk, while the addition of lemon grass, ginger and red chilli provides a gentle, warming heat. It is a colourful, nourishing dish that feels both light and substantial, making it an excellent choice for a chilly autumn afternoon or a simple midweek supper.

As a versatile vegan recipe, it relies on store-cupboard staples like coconut milk and vegetable stock, alongside fresh aromatics to deliver a restaurant-quality flavour. Roasting the sweet potatoes beforehand caramelises their natural sugars, adding a rich depth that boiling alone cannot achieve. Serve this smooth, velvety soup with a swirl of coconut cream and a side of crusty bread for a healthy, comforting lunch that the whole family will enjoy.

Ingredients for Sweet Potato and Coconut Soup

450g (450g) sweet potatoes, cut into cubes
2 tablespoons sunflower oil
1 cebolla, finamente picada
1 leek, trimmed and finely chopped
1 lemon grass stalk, trimmed and halved
1 red chilli, halved, seeded and thinly sliced
1 teaspoon freshly grated root ginger
1.25 litres (1275ml ) vegetable stock
4 teaspoons tomato purée
400g can coconut milk
sea salt and freshly ground black pepper
chilli oil , to garnish
fresh micro coriander, to garnish

How to make Sweet Potato and Coconut Soup

Preheat the oven to 200°C (204°C/gas mark 6).

Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20–30 minutes, until tender. Set aside.

Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.

Pour the coconut milk into the pan, reserving about 45ml from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.

To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.