Lunch
Sweet Potato Soup with a Light Coconut Note
A velvety blended soup of sweet potato and carrot with just a whisper of coconut milk for roundness. It is warm, lightly sweet, and made without onion or garlic so it stays deliberately mild.
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Ingredients
- 450 g sweet potatoes
- 180 g carrots
- 650 ml mild vegetable stock without onion or garlic
- 1 tsp rapeseed oil
- 80 ml light coconut milk
- 2 tbsp chopped parsley or dill
- 1 pinch salt
Method
- Peel or trim the sweet potatoes and carrots, then cut into even cubes.
- Warm the oil gently in a saucepan and soften the vegetables for two minutes without browning.
- Add the mild stock, cover and cook for about 22 minutes until tender.
- Stir in the cream, blend until smooth and heat briefly.
- Season lightly, finish with herbs and serve warm.
Why this recipe is gentle
The stock is built without onion or garlic, and the vegetables are simply softened in a teaspoon of oil rather than browned. Only a small pour of light coconut milk adds creaminess, keeping the overall fat modest.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Coconut milk is richer, so swap in oat cooking cream if fat tends to be a trigger for you.
- Blend until fully smooth so the soup is easy on digestion.
- Serve warm, not scalding, and start with a moderate bowl.
