Spiced Coconut Potato Soup

When the chill of winter settles in, there’s nothing quite like a warm bowl of Spiced Coconut Potato Soup to lift your spirits. I remember the first time I experimented with this recipe; the aroma of onions, garlic, and ginger filling my kitchen had my family swooning before it had even simmered. It was a dreary day, but the moment I served this creamy, coconut-infused delight, the smiles on their faces turned the gloom into warmth. Each spoonful was a comforting embrace, perfectly spiced to chase away the winter blues. I love how the vibrant colors of baby potatoes and sweetcorn pop against the creamy backdrop, making it not just a treat for the palate but also for the eyes.

As you savor every bite, you’ll find the subtle heat from the red chillies and the earthy sweetness of coconut milk working in harmony. This soup has become a winter staple in our home, often requested and eagerly devoured. It’s fascinating how a simple combination of ingredients can create such a heartwarming dish that’s packed with flavor. Whether you’re cozying up on the couch or hosting a gathering, the Spiced Coconut Potato Soup is sure to impress. I love to garnish it with fresh cilantro and a squeeze of lime for that extra zing, elevating it from just a soup to a culinary experience.

What You’ll Need for Spiced Coconut Potato Soup

To create a comforting bowl of Spiced Coconut Potato Soup, you’ll need an array of wholesome ingredients that work harmoniously together. Each brings something special to the table, combining flavors and textures that make this soup uniquely satisfying. Let’s take a look at the key players in this delicious ensemble.

• 2 onions: These form the aromatic base, adding sweetness and depth.
• 4 garlic cloves: Freshly minced or grated, they infuse a rich flavor that enhances every spoonful.
• 2-inch ginger: Adds a warm spiciness that complements the other ingredients perfectly.
• 2 red chillies: For those who enjoy a bit of heat, these provide a nice kick.
• 1 tablespoon canola oil or coconut oil: Used for sautéing, it also adds a subtle flavor.
• ½ tsp salt: Enhances all the flavors and balances the dish.
• 2 teaspoons ground turmeric: This earthy spice gives the soup a beautiful golden hue while adding warmth.
• 3 cups vegetable stock: The soup base, providing a rich and savory flavor.
• 24 oz baby potatoes: Their creaminess adds substance to the soup.
• 8 oz baby sweetcorn: Sweet and crunchy, these can be fresh or canned.
• 1 can coconut milk/cream (400ml/13.6 oz): This is the star ingredient, making the soup rich and creamy.
• 1 cup frozen peas: For added sweetness and color.
• 1 lime: A squeeze of lime brightens and lifts the flavors.
• Fresh cilantro: For garnish, adding freshness.
• Red chilli: Optional garnish for an extra bit of heat.

How to Cook Spiced Coconut Potato Soup

Cooking Spiced Coconut Potato Soup is a delightful journey that involves layering flavors step by step. With each stage, the aroma in your kitchen will draw everyone closer, creating anticipation for the deliciousness to come. Let’s dive into the cooking process together!

1. Start by peeling and finely chopping the onion. The finer you chop, the more they will caramelize and contribute to the soup’s base flavor.
2. Next, peel and mince or grate the garlic and ginger. Their fresh, zesty notes will elevate the soup and fill your kitchen with a mouthwatering aroma.
3. Finely chop the red chilli. If you prefer a milder soup, you can remove the seeds and membrane before chopping. This step is crucial in controlling the heat level.
4. In a large pan, heat your choice of oil over low heat. This allows the flavors to meld without burning.
5. Add the chopped onion, garlic, ginger, chilli, and salt to the pan. Sauté for about 3 to 4 minutes until everything has softened but not colored, releasing a delightful aroma that fills your kitchen.
6. Now, add the turmeric and vegetable stock to the pan. Bring the mixture to a gentle simmer, allowing the flavors to deepen.
7. Once simmering, add the potatoes. Allow them to cook for about 15 minutes until they’re tender and easily pierced with a fork.
8. While those are cooking, cut the baby sweetcorn into three pieces. Add these to the soup and cook for an additional 5 minutes, offering a delightful crunch.
9. Afterward, stir in the coconut milk and frozen peas. Bring everything back to a simmer and let the soup cook for another 5 minutes. The soup should be creamy and inviting at this point.
10. Finally, serve the soup garnished with fresh cilantro, additional chopped chilli, and lime wedges. Each serving will look vibrant and appetizing, ready to be enjoyed!

Recipe Notes about Spiced Coconut Potato Soup

If you’re keen on making the most out of your Spiced Coconut Potato Soup, consider these helpful tips:

• Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days.
• Freezing: This soup freezes well! Portion it into freezer-safe containers and it should last up to three months. Just reheat on the stove before serving.
• Pairing: Enjoy it with crusty bread or a side salad to round out your meal.
• Spice Variations: You can play with the spices by adding a bit of cumin or coriander for a different flavor profile.
• Serving Temperature: Serve hot for the best flavor and experience. This soup is best enjoyed fresh from the stove!

What to Serve Alongside Spiced Coconut Potato Soup

When it comes to enjoying Spiced Coconut Potato Soup, the options for sides and accompaniments are plentiful. Here are some great ideas to elevate your dining experience:

• Crusty Bread: A warm loaf of crusty bread makes the perfect companion for this soup. You can use it to soak up all the creamy goodness.
• Side Salad: A fresh salad with leafy greens, cherry tomatoes, and a light vinaigrette adds a refreshing contrast to the rich soup.
• Rice: For a more filling meal, serve the soup over a bed of steamed rice or with quinoa for added nutrition.
• Seasonal Vegetables: Roasted or steamed vegetables, such as broccoli or carrots, pair beautifully with the soup, providing a colorful and healthy side.
• Occasion: This soup is perfect for cozy dinners at home or even for special occasions with friends and family during winter gatherings.
• Storage Tips: Leftovers can be stored in the fridge and enjoyed the next day, making it a great make-ahead meal.
• Garnish: Consider garnishing with additional fresh cilantro, diced avocado, or a dollop of yogurt for an extra touch.

FAQ

Conclusion

In summary, Spiced Coconut Potato Soup is a delightful dish that combines comfort, nutrition, and flavor in every spoonful. Its creamy texture and unique spices make it a standout recipe for chilly nights. I encourage you to give it a try and let it warm your home and heart. You won’t regret adding this gem to your culinary repertoire!

Spiced Coconut Potato Soup

The ultimate comfort food, Spiced Coconut Potato Soup is creamy, rich, and full of flavor. This easy weeknight dinner is packed with wholesome ingredients that warm you from the inside out. Perfect for chilly evenings, you'll want to make this delightful soup tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 units onions
• 4 cloves garlic
• 2 inches ginger
• 2 units red chillies
• 1 tablespoon canola oil or coconut oil
• ½ teaspoon salt
• 2 teaspoons ground turmeric
• 3 cups vegetable stock
• 24 oz baby potatoes
• 8 oz baby sweetcorn
• 1 can coconut milk/cream (400ml/13.6 oz)
• 1 cup frozen peas
• 1 unit lime
• 1 bunch fresh cilantro
• 1 unit red chilli

Equipment

• Skillet
• Saucepan
• Frying pan
• Grater
• Chef's Knife
• Peeler

Method

 

1. Peel and finely chop the onion.
2. Peel and mince/grate the garlic and ginger.
3. Finely chop the red chilli (if you want to reduce the heat remove the seeds and membrane).
4. Heat the oil in a large pan over a low heat.
5. Add the onion, garlic, ginger, chilli and salt. Then fry for 3-4 minutes until everything has softened but not coloured.
6. Add the turmeric and vegetable stock and bring to a simmer.
7. Add the potatoes and simmer for 15 minutes.
8. Cut the baby sweetcorn into 3 pieces and add them into the soup. Cook for a further 5 minutes.
9. Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.
10. Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.

Notes

• If you are using canned sweetcorn, don't add them to the soup at stage 8. Cook the soup for a further 5 minutes and add the corn with the peas at stage 9.

Previous PostBacalhau com Broa

Next Post Instant Pot Chicken Gumbo

Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!