First posted: May 26, 2015

Spicy Roasted Sweet Potato and Coconut Soup


This recipe originally featured in Episode 1 of #BittenTV (view from South Africa only), and I thought it only fitting that I revisit it, and tweak it and share it now that the weather is getting so much chillier and the cold is creeping in. If I had to sum up this soup in one word, it would be generous. It’s so kind to your time constraints and your pocket, but delivers hugely on flavour and earthy, delicious creaminess. It would work just as well with butternut or carrots. You could also use a red Thai curry paste instead of the Harissa, or just add in a little chilli or cumin (or both) if you have neither option available.

(This photo was styled by Luisa Farelo and shot by Chris Lotz.)



Cooks in:        Serves:4

  • 1.5kg sweet potato, peeled and roughly cubed
  • 2 Tbsp olive oil
  • 1 onion, peeled and roughly chopped
  • 1 tsp grated fresh ginger
  • 1 Tbsp lemon juice
  • 2 level Tbsp Harissa paste
  • 1 x 400ml can coconut milk
  • 750ml vegetable stock
  • Salt and freshly ground black pepper to taste
  • 2 Tbsp roughly chopped fresh coriander, for serving
  • 4 Tbsp slivered almonds, toasted, for serving

What to do

1. Preheat your oven to 200 °C.

2. Place the sweet potato in an ovenproof dish and drizzle with half of the olive
oil, then roast for 25–30 minutes, or until golden and easily pierced with a knife.

3. Meanwhile, heat the remaining oil in a pot and gently fry the onion and ginger
for 7-10 minutes, or until the onions have softened. Stir in the Harissa paste, simmer for 1 minute and then add the coconut milk (reserving 2–3 Tbsp in the can to garnish when serving), roasted potatoes and stock. Bring to a simmer and cook for a further 5 minutes.

4. Remove from the heat, allow to cool and then blend to the desired consistency. Add in the lemon juice, season with salt and pepper and reheat just before serving. Serve drizzled with the remaining coconut milk and scattered with the fresh coriander and a sprinkling of toasted almonds.

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