Sweet Potato and Coconut Soup

by

Fresco

Posted 5 April 2022 (Last updated 17 February 2022)

Serves

6

Total Time

1hrs 5mins

Calories

305

A lightly spiced, sweet and comforting soup. Any winter squash can be used in place of the sweet potato.

recipe-image
    Ingredients

  • Sweet potato icon
    Sweet potato600 gpeeled, diced
  • Olive oil icon
    Olive oil2 tablespoons
  • Coriander seeds icon
    Coriander seeds10 g
  • Cumin seeds icon
    Cumin seeds15 g
  • Salt & pepper icon
    Salt & pepperas needed
  • Onion icon
    Onion1chopped
  • Garlic clove icon
    Garlic clove4sliced
  • Chilli flakes icon
    Chilli flakes5 g
  • Coconut milk icon
    Coconut milk400 g
  • Vegetable stock icon
    Vegetable stock450 g
  • Lemongrass stalk icon
    Lemongrass stalk2
  • Coriander icon
    Corianderas neededchopped
    Method

  • 1. Pre-heat oven - 171°C
  • 2. Add sweet potato, olive oil, coriander seeds and cumin seeds to a clean medium bowl
  • 3. Season with salt & pepper well
  • 4. Toss until coated
  • 5. Transfer potatoes to medium roasting dish
  • 6. Roast until soft - 20 min
  • 7. Add olive oil, onion, garlic clove and chilli flakes to a clean saucepan
  • 8. Sauté until soft and turn off heat - 15 min, medium heat
  • 9. Transfer potatoes to soup
  • 10. Replace on Drop Scale
  • 11. Add coconut milk, vegetable stock and lemongrass stalk to the soup
  • 12. Replace - medium heat
  • 13. Simmer - 15 min
  • 14. Blend with stick blender until smooth
  • 15. Garnish with coriander

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