Spicy Sweet Potato Slow Cooked Soup

Today’s recipe was inspired by the sweet potatoes I found in my store-cupboard on Friday. You may have seen my Food Waste Friday post talking about waging a war on waste? I promised to post my No Waste Tastes Great recipe that I planned to rustle up to ensure the sweet potatoes did not go to waste. The idea had been to make a slightly different soup, but I just fancied something with a bit of a kick so changed the cheese for curry paste at the last-minute.

It’s a super simple spicy sweet potato slow cooked soup. We’ve had it for lunch today and I can say with confidence that it was a fabulous food waste save!

To make this spicy sweet potato slow cooked soup there is minimum preparation required, apart from a bit of chopping. The recipe demands hardly any supervision as the slow cooker takes the strain. With it needing just 5 simple ingredients this recipe really is worth trying out for yourself. The recipe could easily be adapted to use up other fruit/vegetables such as butternut squash or carrot (did you know squash is a fruit? I do now thanks to The Telegraph)

Spicy Sweet Potato Slow Cooked Soup

To make the soup you will need the following 5 ingredients (serves 4):

4 sweet potatoes

1 large onion

approx 1-1.5 pints of vegetable stock (depending on how thick you like your soup)

2 heaped teaspoons of mild curry paste

1 small can of coconut milk

Follow these simple instructions to make your own spicy sweet potato slow cooked soup:

Peel and dice (into equal and bitesize pieces) the sweet potatoes.

Peel and chop the onion

Fill a standard slow cooker with the potato and onion

Add the curry paste and coconut milk

Top up with between 1 and 1.5 pints of vegetable stock

Leave the spicy sweet potato slow cooked soup on low for 8 hours, or cook for 4 hours on high. Once cooked leave to cool a little then using a hand blender, carefully blend the contents of the pot until smooth. You can see the finished soup over on my Instagram.

Store in a refrigerator for up to 3 days, or freeze once cool and keep for up to 1 month.