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Coconut and Sweet Potato soup

Coconut and Sweet Potato soup

A hearty and yet light soup for any occasion.

1 tbsp Canola oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
1.25cm/½in piece fresh ginger, peeled
675g/1½lb sweet potatoes, peeled and diced
1 tbsp lemongrass, chopped
570ml/1 pint vegetable stock
570ml/1 pint coconut cream
salt and freshly ground black pepper
2 limes, zest and juice

Preparation method
Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes.

Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.

Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.

Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.

Ladle the soup into bowls and garnish with the lime zest.

Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4

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