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Scotch bonnet and sweet potato soup
- Prep time:
- 20 mins
- Cook time:
- 35 mins
- Serves:
- 4
Chilli fans will adore this creamy coconut based knock-your-socks-off scotch bonnet and sweet potato soup from Janet Brinkworth
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Ingredients
- 1.2kg Sweet potatoes, cut into chunks
- 1 large red Onion, cut into chunks
- 350g plum tomatoes
- 3 Scotch bonnet peppers, cut in half, reserve a pinch of chilli seeds to garnish
- 3 tbsp Olive oil
- 400 ml tinned coconut milk
- 500ml vegetable stock
- 3 tbsp natural Yogurt
Method
1. Preheat the oven to 220C/gas 8. Put the sweet potatoes, onion, tomatoes and chillies into a large roasting tray and drizzle over the olive oil (it may be best to use two trays to ensure even cooking).2. Roast for 25-30 minutes, until tender and just coloured.
3. Remove and put in a food processor.
4. Add the coconut milk and half the stock and blend until smooth.
5. Pass through a large sieve directly into a saucepan, add the remaining stock and reheat.
6. Serve topped with a swirl of yogurt and a few crushed chilli seeds, if desired.
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Latest Comment
My husband and I both love spicy food, but this was simply too much. We decided to only use 2 instead of 3 chillis, and the soup was almost inedible. We had to water it down with a second tin of coconut milk. So, beware! The flavours are good, but it needs serious adjusting.