I love roasted vegetables and I’ll often roast some sweet potato to have as a side dish or as a snack. Sometimes, I’ll cook up a big batch and if there’s any left over, I’ll use it as a base for this soup. Using the roasted version gives a fuller flavour and a distinct aroma that comes from the roasting. But I have to say that it’s not often that I have any roasted sweet potatoes left over for this!
This soup is so simple to make, and quick too, especially if you make plenty of the sweet potato base and keep some already made in the fridge. Then you can just take out the base and cook the soup in less than fifteen minutes. Move over Jamie Oliver, haha!
2 tablespoons coconut oil
½ onion, chopped
1 small sweet potato, peeled and cut into medium-sized chunks
750ml chicken stock
2 x 150g raw king prawns
1 can coconut milk
1 carrot, diced
200g green beans, cut into short lengths
1-2 tsp chilli powder
salt and pepper
Heat 1 tablespoon of the coconut oil in a pot and lightly fry the onion until soft. Add the sweet potato and chicken stock, then simmer until cooked. Allow to cool slightly. Puree in a blender and set aside.
Heat the remaining coconut oil over a medium heat and add the chilli powder. Lightly fry until fragrant, taking care not to burn the spice. Return the now pureed sweet potato to the pot. Add the coconut milk and bring to a light boil.
Add the carrot and the green beans and allow to simmer for about a minute. Then add the prawns. Season and simmer for a few minutes until the prawns are just cooked. Do not overcook.
Pour the soup into serving bowls. Garnish with caraway seeds.