Recipe — Sweet Potato and Coconut Soup

Recipe — Sweet Potato and Coconut Soup


In case you’re new to my blog—

Let me introduce myself. I’m Bec Morris - northern nutritionist, yoga teacher and wellbeing enthusiast.

This blog was kind of born out of frustration. I was fanatic about martial arts and yoga, but also spent all my spare time trying out new things and didn’t want to be pinned down to a particular genre. I looked for activities, recipes etc that I actually enjoyed - rather than what was ‘on trend’ and plastered all over Instagram. I get bored very easily.

You can expect to find my accounts of random experiences, trying out new sports and wellbeing exercises, honest reviews of products and recipes that are both good for you and tasty.

Today I’m gonna share one of my favourite winter meals with you, especially great for when the January blues is upon us and we need something a little bit special to perk up lunch time. I usually make this once a week, and get four or five portions from these measurements. Simply double up if you want a batch to freeze and keep you going until spring!

The recipe—

Serves 4/5
Takes around 20 mins

3 medium sweet potatoes
1 tsp coconut oil
1 red onion
1 tsp turmeric
1/2 tsp black pepper
1 tsp curry powder
1 tsp grated fresh ginger
1 inch of a red chilli, add or take dependent on spice preference
1 cup water
1 can coconut milk

  1. Peel and chop the sweet potatoes in to small cubes, pop into a pan and cover with boiling water. Turn the heat up and let the potatoes cook until soft.

  2. While the potatoes are cooking, melt the coconut oil in a large pan and chop the onion into small pieces. Cook the onion until soft and slightly translucent, then add the ginger, chilli and spices. Cook the mixture for a couple of minutes until aromatic, and the onions are coated.

  3. Drain the potatoes and add them to the onion and spices, and mix until the potatoes are coated. Add the cup of water and cook to allow the flavours to absorb.

  4. When everything is done, add the coconut milk and blend until the soup is nice, thick and smooth. Top with some pumpkin and sesame seeds for extra nutrition points, and a little coriander for a great added flavour.


A powerhouse of nutrients—

This soup is packed with goodness and nutrients that will help to stave off any colds and sniffles, as well as keeping us all in line with our new year’s resolutions. Here are what some of the ingredients can do for us…

Turmeric — a great anti-inflammatory, turmeric has been in the spotlight lately for its amazing uses. It’s also full of antioxidants that can help prevent cancer.

Sweet Potato —full of vitamin A, which helps to keep our immune system strong when it gets tested the most.

Black Pepper — helps our bodies to get the most out of the turmeric (we only absorb 50% of its benefits without black pepper!). It is also believed to aid in digestion, soothing stomach issues.

Chilli — said to be a pain reliever and to help with weight loss.

Ginger — a great remedy for nausea, and also a wonderful aid to digestion. It’s also believed that eating ginger every day can help with heavy and unpredictable periods!

So there you have it, a tasty and innocent looking soup that is actually a powerhouse of vitamins and minerals that your body will thank you for.

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