Bonjour Peanut Butterer

Creamy Coconut & Sweet Potato Soup

Recipe By

Serves: 2


  • 330g purple sweet potato
  • Olive oil
  • 250ml light coconut milk
  • 200ml water
  • 1/2 veggie stock cube
  • Dash smoked paprika
  • Sea salt and pepper
  • 1 large clove garlic
  • 1 small red onion
  • 1 heaped Tbsp Pic’s almond butter


  1. Preheat your oven to 180c. 
  2. Peel and chop the potato into chunks and scatter these onto a baking tray, adding a drizzle of olive oil.
  3. Pop the potatoes into the oven to roast for around half an hour or until nice and soft.
  4. Meanwhile, dice the onion and fry this off in a pan with a little olive oil, over medium heat.
  5. Once the onion is nicely softened, crush in the garlic and cook until fragrant.
  6. Dissolve the stock in 200ml of boiling water and set aside, ready to blend up the soup.
  7. When your potatoes are cooked through, allow these to cool slightly before combining all of the ingredients in a blender and blitzing until you’re left with a beautifully smooth and creamy soup!
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