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.

4.40 from 28 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Soup

Cuisine Asian Inspired

Servings

Calories 417 kcal

Ingredients

2 onions finely chopped
4 garlic cloves minced
2 inch ginger grated
2 red chillies finely chopped
1 tablespoon canola oil or coconut oil
½ teaspoon salt
2 teaspoon 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 400ml/13.6oz can
1 cup frozen peas

For Garnish

1 lime
fresh cilantro
red chilli

Instructions

Heat the oil in a large pan over a low heat.
1 tablespoon canola oil or coconut oil
Add the chopped onion, minced garlic, grated ginger, chopped chilli and salt. Then fry for 3-4 minutes until everything has softened but not coloured.
2 onions finely chopped
4 garlic cloves minced
2 inch ginger grated
2 red chillies finely chopped
½ teaspoon salt
Add the turmeric and vegetable stock and bring to a simmer.
2 teaspoon ground turmeric
3 cups vegetable stock
Add the halved potatoes and simmer for 15 minutes.
24 oz baby potatoes cut in half if large
Cut the baby sweetcorn into 3 pieces and add them into the soup. Cook for a further 5 minutes. (See Notes)
8 oz baby sweetcorn canned or fresh
Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.
1 can coconut milk 400ml/13.6oz can
1 cup frozen peas
Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.
1 lime
fresh cilantro
red chilli

Notes

If you are using canned sweetcorn, don't add them to the soup at stage 8. Add the corn with the peas at stage 9.

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Nutrition

Nutrition is per serving

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