Sweet Potato, Coconut and Chilli Soup

I had this in The Broadway Cafe in Nottingham and it blew me away.  So I've been experimenting and inventing my own version. This is the simple test one I came up with. You can easily tweak this and add onions, stock, spices etc if you fancy it. But it really doesn't need it.

1 large sweet potato, peeled and diced.
1 can coconut milk
1-2 red chillies, finely chopped.
Olive oil (or coconut oil if you have some)
Water

Heat a large pan with enough oil to cover the bottom thinly. When it's hot, add the diced sweet potato. Cook, stirring occasionally, for about 10 mins or until the pieces are slightly browned.

Turn down to a medium heat and add the chilli and coconut milk and cook until the sweet potato is soft.

Either use a stick blender or jug blender and whizz it up until smooth.  You may need to add some water to get it to 'soup consistency'. Season to taste.

Sunshine Squash Soup

This sun coloured soup cures all ills.  I'm convinced!  Super easy to make too.

1 medium onion, sliced

1 large butternut squash, peeled and cubed

1-2 de-seeded red chillies

1 can coconut milk

Juice and zest of 2 limes

Cook the onions and cubed squash in a pan in some olive oil until the onions are translucent and the squash is almost tender, adding a splash of water if it starts to burn. 

Add the chillies, sliced and the coconut milk and cook for about another 5 mins or until the squash is soft.  

Whizz it all up either in a blender, processor or with a hand blender, adding water if it's too thick.  Finally add the zest and juice of the limes.  Season with salt and pepper to taste.

This soup keeps well- I often keep a plastic cup thing of it in the freezer as an emergency cheer lunch on a gloomy day.