Sweet potato and coconut soup with paprika
Sweet potato and coconut soup with paprika

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sweet potato and coconut soup with paprika. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Choose from the world's largest selection of audiobooks. Save time and buy groceries online from Amazon.co.uk Great recipe for Sweet potato and coconut soup with paprika. Great for chilly / wet autumn days and will be even better to brighten up those winter lunchtimes. I use a hand blender directly in the pan for speed (and just wipe up the inevitable.

Sweet potato and coconut soup with paprika is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Sweet potato and coconut soup with paprika is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have sweet potato and coconut soup with paprika using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sweet potato and coconut soup with paprika:
  1. Prepare 1 stick celery
  2. Take 1 clove garlic
  3. Take 2-3 carrots
  4. Take 1 red pepper
  5. Get 1 large sweet potato
  6. Make ready 1 heaped tsp smoked paprika
  7. Get 1 level teaspoon hot paprika
  8. Get 2 vegetable stock cubes
  9. Prepare 200 ml coconut milk (1/2 a can)

Then add the sweet potato, the vegetable stock and paprika. Arrange the onions, garlic, sweet potatoes and peppers in a single layer on a baking sheet and drizzle with olive oil. Place the vegetables with the stock and smoked paprika in a food processor and blend until silky smooth. Put the sweet potato, pepper, onion and garlic on a baking tray.

Steps to make Sweet potato and coconut soup with paprika:
  1. Finely chop the celery and then gently sweat it in a little oil or butter in a large deep pan until translucent (approx 5 minutes on a low heat).
  2. Crush or finely chop the garlic and then add to the pan, continuing to sweat for a minute or two more.
  3. Meanwhile chop the remaining vegetables into small chunks (about 1cm is okay), adding to the pan as you go.
  4. Add both types of paprika (the smoked for flavour and the hot for, well, heat). Crumble in stock cubes and add water until all the veggies are covered. Don’t worry too much about exact quantity of water - you can always adjust your soup thickness later!
  5. Bring to the boil and then allow to simmer for 20-25 minutes (until all veggies are soft).
  6. Turn off the heat, add the coconut milk, and then blend in the pan with a hand blender until smooth. At this point, if it’s too thick, you can easily adjust the consistency by adding a touch more water.

Place the vegetables with the stock and smoked paprika in a food processor and blend until silky smooth. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. Add the sweet potato and cook for a few more minutes.

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