Outdoors Magazine

Sweet Potato and Chili Soup

By Kree8or @surfing_buddha

You know the feeling, January, freezing cold. You get home after a epic surf and even after a nice warm shower you still feel chilly? Try this lovely spicy and really easy to make soup to warm your cockles!


  • Red chilies (you can decide on how hot or spicy you want this, I prefer 2 mild chilli’s de-seeded so you just get the nice warmth without any blistering heat)
  • One Sweet Potato, chopped into cubes.
  • 2 cloves of garlic (chopped)
  • 1 teaspoon of Garam masala
  • one small onion (diced)
  • Vegetable stock (about a pint)
  • Splash of olive oil
  • one tin of coconut milk


  1. Heat the olive oil in a large non-stick pan
  2. When the oil is nice a warm, throw in the diced onions and garlic.
  3. Stir the onion and garlic around for about 3 minutes until the onion is nice and translucent, but not colored. don’t let the garlic burn.
  4. Put the Garam masala  and chillis in to the onion and  garlic mix. Starting to smell nice eh?
  5. Stir this mixture around for about a minute, then put in the chopped up sweet potato and stock.
  6. Bring to the boil then turn it down to a simmer. Poke the sweet potato’s with a sharp knife until the knife goes in easily.
  7. When the knife goes in easily, pour in the coconut milk (don’t worry if its all in one solid lump, it will soon melt in your pan)
  8. Give it a good mix and simmer for about 5 minutes then blend it all together with a stick blender. (Top Tip: Keep the blender at the bottom of the pan, or your kitchen will run the risk of getting a new sweet potato color scheme!)
  9. Once the soup is all nice and smooth, keep simmering till its nice and hot, pour into a bowl and enjoy!

Back to Featured Articles on Logo Paperblog