Spiced Coconut Potato Soup

This spiced coconut and potato soup is a comforting yet fresh vegan soup. Ideal for a casual supper with friends or for a light lunch with the girls. Packed with flavor this is quick to cook and tastes amazing.

Just look at the colour of this gorgeous soup!!! It looks so inviting doesn’t it. (Although maybe not if you are wearing white 😉 )

Is this soup spicy?

Yes, but it is easy to tone down the spice if you need to.

The base for this soup is onion, garlic, ginger and chilli. They are softened and then used to boost a vegetable stock. Once the vegetables have been added and everything is almost tender. Coconut milk is added and then the final dish is garnished with extra red chilli, salad onions (green onion/spring onion) and lots of fresh cilantro.

If you want less spice, I would add less/none at the beginning and then you can add extra at the end. The chilli flavour develops as the soup cooks, so like they say you can always add but you can’t take away. (Unless it is a plate of cinnamon buns….I can always take away a cinnamon bun)

I hate Cilantro is there an alternative?

If cilantro tastes like soap to you, then obviously leave it out of this recipe. You can either garnish your soup with extra onion, some thai basil or a little bit of mint.

Where can I buy baby sweetcorn from?

At some times of year you can buy it fresh in the fruit and veg section f the grocery store. However it is often hard to find. I have tested this soup with both fresh baby corn and canned baby corn. The only difference is when you add it to the soup. The canned baby sweetcorn is already cooked so it just need warming through.

I have found canned baby sweetcorn in all the major grocery stores. You need to look in the Asian foods section rather than the tinned veg section.

This can came from Safeways.

Enjoy x

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Spiced Coconut Potato Soup

This spiced coconut and potato soup is a comforting yet fresh vegan soup. Ideal for a casual supper with friends or for a light lunch with the girls. Packed with flavor this is quick to cook and tastes amazing.

Course Soup

Cuisine Asian Inspired

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6

Calories 417 kcal

Author Claire | Sprinkles and Sprouts

Ingredients

You can change the measurement from US to metric at the bottom of this list

• 2  onions
• 4 garlic cloves
• 2 inch ginger
• 2 red chillies
• 1 tbsp canola oil or coconut oil
• 1/2  tsp  salt
• 2 tsp ground turmeric
• 3 cups  vegetable stock
• 24 oz baby potatoes cut in half if large
• 8 oz baby sweetcorn canned or fresh
• 1 can coconut milk/cream 400ml/13.6oz
• 1 cup frozen peas

For Garnish

• 1 lime
• fresh cilantro
• red chilli

US Customary - Metric

Instructions

1. Peel and finely chop the onion.
2. Peel and mince/grate the garlic and ginger.
3. Finely chop the red chilli (if you want to reduce the heat remove the seeds and membrane.
4. Heat the oil in a large pan over a low heat.
5. Add the onion, garlic, ginger, chilli and salt. Then fry for 3-4 minutes until everything has softened but not coloured.
6. Add the turmeric and vegetable stock and bring to a simmer.
7. Add the potatoes and simmer for 15 minutes.

8. Cut the baby sweetcorn into 3 pieces and add them into the soup. Cook for a further 5 minutes. (See NOTES)

9. Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.
10. Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.

Recipe Notes

If you are using canned sweetcorn, don't add them to the soup at stage 8. Cook the soup for a further 5 minutes and add the corn with the peas at stage 9.

Nutrition Facts

Spiced Coconut Potato Soup

Amount Per Serving

Calories 417 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 20g 100%

Sodium 652mg 27%

Potassium 1004mg 29%

Total Carbohydrates 43g 14%

Dietary Fiber 7g 28%

Sugars 8g

Protein 8g 16%

Vitamin A 13%

Vitamin C 78.5%

Calcium 4.5%

Iron 20%

* Percent Daily Values are based on a 2000 calorie diet.

Spiced Coconut Potato Soup Anecdote
(aka my recipe ramble for those who love the waffle)

This recipe is a from my head adaption of a recipe from the English supermarket chain Sainsburys. Like most supermarkets they produce a monthly magazine. I think it used to be a quid, which for a food mag isn’t bad these days!

I used to collect them…..along with a lot of other food publications! I had a lot!!!! Seriously years upon years of back catalogue. I had some magazines dating back to my uni days!

When we moved to Australia I somehow managed to convince Stew that I needed to keep them all!! And that once day I would go through them, scan the recipes I loved and recycle the magazines……that day never came.

So of course they sat on a bookcase in my pantry. To be grabbed at when I needed inspiration. Or read lovingly in the build up to Christmas (oh the Christmas issues were my favourite!!!)

Well until the fire! Then they were gone forever along with so many other things that we can never replace. Obviously in the grand scheme of what went up in flames my magazines are pretty much at the bottom of the list….. Believe me, I am not trying to compare some food mags to our kids baby photos. But the fact is the magazines were no more.

So I have delved deep and tried to remember the taste of this wonderful soup…it has taken a few attempts but I am happy that it tastes as good as I remember. Plus it really is my own now as I had no recipe to adapt.

I hope you love it too.

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