Appetizers / Soups / Salads

Sweet Potato, Coconut and Chili Soup is for Soup.

Sweet Potato, Coconut and Chili Soup takes 30 minutes to prepare.

Sweet Potato, Coconut and Chili Soup takes 30 minutes to cook.

Sweet Potato, Coconut and Chili Soup makes 6 servings.

The ingredients for Sweet Potato, Coconut and Chili Soup are:

* Sweet potato, 2 sweetpotato, 5" long (remove)
* Parsley, dried, 1 tbsp (remove)
* Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
* *Raw White Onion (Serving = 1 medium Onion), 1 serving (remove)
* Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving (remove)
* *Dried Red Chili Flakes, 1 gram(s) (remove)
* *Cashew Nuts (Raw), 4 oz (remove)
* *dessicated coconut, 75 gram(s) (remove)
* *(OXO) Vegetable Stock Cube, 1 serving (remove)
* Ginger Root, 1.5 tsp (remove)
* Salt, .5 cup (remove)
* Water, tap, 1000 mL (remove)
* Olive Oil, 2 tbsp (remove)

Here is how you make Sweet Potato, Coconut and Chili Soup:

Fine dice the onion.Skin and chop the sweet potatoes into half inch cubes.Rough chop the celery and yellow pepper.Rough chop / blitz the cashew nuts.Finely chop the ginger.Heat the olive oil, add the onion and cook till soft but not coloured.Add the celery, yellow pepper, cashews, chili, coconut, salt and ginger cook for another minute or so til soft.Add the sweet potato water and stock cube cook for about another half an hour until the sweet potatoes are completely soft and break apart easily.Using a blender puree the soup and serve hot. Freezes really well, makes about 6 lunch sized servings.Number of Servings: 6Recipe submitted by SparkPeople user JDGSPARKY.

The nutritional information for Sweet Potato, Coconut and Chili Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 207.9

• Total Fat: 20.5 g
• Cholesterol: 0.0 mg
• Sodium: 9,538.9 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 4.7 g
• Protein: 5.3 g