Recipes · Sunday Soup Series

Sweet Potato and Chilli Soup with homemade croutons

A gently spiced, creamy and healthy soup that is quick and easy to make. Made simply with sweet potato, chilli, garlic, onion and coconut milk, this soup works perfectly served with homemade croutons.

sweet potato and chilli soup blog
This week has so far been relatively relaxed. I am waiting to hear a start date for my new job, and my previous temping assignment has come to end. Generally I feel much calmer now than I did when I first arrived in Toronto unemployed. The promise that there is work I like on its way (I just have to keep my fingers crossed it will be sooner rather than later) has meant I can spend my free time reading, exercising, cooking and enjoying cups of tea in the sunshine instead of staring endlessly and somewhat bleakly at online job listings.

I still do miss home. There are the moments where the feeling of longing for familiarity is stronger than others. But I am now able to appreciate the perks Canada offers much more.

This recipe is for one of my favourite soups and what my boyfriend describes as ‘my best soup so far’. I realise the weather is getting a little warmer now, and maybe soup isn’t for everyone – but until the thermometer hits the mid-twenties I believe a bowl of tasty goodness can still be enjoyed.

I served it with crunchy homemade croutons, baked in butter, garlic and herbs. They are an excellently delicious way to avoid wasting leftover bread.

The recipes for both can be found below.


(Makes 4 servings, Total cooking time = 50 minutes)

What you will need:

For the soup:sweet potato and chilli soup blog

  • 1 white onion
  • 2 garlic cloves
  • 1 chilli (deseeded)
  • 6 small sweet potatoes (or weight equivalent)
  • 1 tin of coconut milk (400ml)
  • 1 teaspoon curry powder
  • Hot Vegetable stock (500ml – from a cube is fine)
  • 6 tbsp red lentils (rinsed)
  • 1 teaspoon of dried coriander
  • Salt and Pepper to season
  • Splash of olive oil for frying

For the croutons:

croutons blog


  • Leftover, slightly stale bread. Baguette bread works best. I used approximately 15cm baguette.
  • Butter – about 2 tbsp.
  • 1 garlic clove
  • 1 teaspoon mixed Italian herbs


I must apologise for some of the vague measurements. My style of cooking tends to go by ‘guestimating’ – and I don’t have any scales – which doesn’t work so well when it comes to writing down recipes and sharing! As long as you have enough of the butter/ garlic mix to coat the bread well (see step 10/11) you should be fine).

The method:

  1. Use a large saucepan with a lid. Finely chop the onion. Crush and chop the garlic. De-seed and finely slice the chilli. Add to the pan with a splash of olive oil. Fry for a few minutes until the onion is starting to soften.
  2. Stir in the teaspoon of curry powder.
  3. Peel and dice the sweet potatoes so that they are in chunks (roughly 2cmx 2cm). Add to the pan.
  4. Rinse the lentils and add to pan. Stir well.
  5. Add the coconut milk and the 500ml hot vegetable stock. Add the seasoning and the coriander. Stir again.
  6. Bring to the boil. Reduce the heat and leave to simmer for 30 minutes.
  7. Pre-heat over to 350F.
  8. Cut up the bread into rough cm chunks.
  9. Crush and chop the garlic clove.
  10. Melt the butter in the pan. Add the garlic and the Italian herbs. Mix well. Leave to simmer for 5 minutes then remove from the heat.
  11. Toss the bread in the garlic/ butter mix until they are well coated. Scatter onto a baking tray.
  12. Bake the croutons at 350F for 6 minutes on each side (12 in total, turning half way through).
  13. Blend the soup using a hand blender.
  14. Serve the soup in a bowl with a few croutons sprinkled on top.



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