During Autumn, I love to whip up delicious soups that pack a flavour punch. Even a look into this bowl says ‘Autumn’ with the rich golden-orange colour and chilli-red flecks.

Fragrant coriander and ginger are the perfect flavour partners to creamy coconut milk and sweet potatoes, brought together with a kick of chilli and fresh lime juice. What could be better after a long walk through the crisp Autumnal leaves? 

As you know, I don’t count the calories- I’m a big advocate in eating body-nourishing whole foods and having the odd sweet treat; balance is what it’s all about. However I do try to avoid additives within foods and recently I’ve been struggling to find a coconut milk without stabilisers, emulsifiers and ingredients I’ve never heard of before! Have you ever read the ingredient list on a can of coconut milk? 

I recently found a coconut milk in Holland and Barrett which is 100% what it says on the tin- well apart from this coconut milk is in a pouch and not a can. Rhythm Virgin Coconut Milk has no added ingredients (not even water) and I’m pleased to report it is absolutely delicious. At £2.99 for a 200g pouch, it is more expensive than it’s canned counterpart, however the investment is worth it for the flavour alone, especially in a recipe like this silky soup. 
Serves 4 

1 tbsp sunflower oil 
1 onion, chopped roughly 
1 garlic clove, crushed
2cm piece of ginger, peeled and grated 
1/2 red chilli, seeds removed and chopped finely 
1 tbsp Thai red curry paste (ensure fish-free, mine is Tesco’s own brand) 
800ml vegetable stock 
2 medium sweet potatoes, peeled and chopped 
1x 200g pouch of Rhythm Virgin Coconut Milk 
Handful of fresh coriander, roughly chopped including stalks 
Juice of 1/2 unwaxed lime 
Generous pinch of sea salt 

1. In a large pan, heat the oil and onion over a medium heat until softened but not browned. Add the garlic, ginger and chilli and cook for a further 2 minutes. Stir through the Thai red paste. 
2. Pour in the vegetable stock, sweet potatoes and coconut milk. Reduce the heat to low, cover the pan with a lid and cook for 25-30 minutes until the sweet potatoes have softened. 
3. Stir in the coriander (set a few leaves aside for garnish), lime juice and sea salt. Pour carefully into a high-powered blended and blend until completely smooth. 
4. Pour into warmed bowls and garnish with the remaining coriander leaves. 


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