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Sweet Potato Soup with Coconut Milk & Ginger

SERVES: 6 • TOTAL TIME: 1 HOUR

Ingredients:

  • 1.5 kg sweet potato

  • 3 tbsp olive oil

  • ¾ cup thinly sliced shallots

  • 3 cloves garlic, minced

  • 5 cm piece of ginger, minced

  • ¾ tsp ground coriander

  • ½ cup coconut milk, plus extra for serving

  • 4 cups vegetables stock

  • 1 tbsp fresh lime juice

  • 1 cup water

  • Salt and pepper

Directions:

  1. Heat oven to 200˚C. Peel sweet potato and cut into chunks. Place sweet potato in a baking tray with 1 tablespoon of olive oil and season with salt and pepper. Roast until the sweet potato is very tender when pierced with a fork, about 40 minutes. Remove from oven and let cool for 15 minutes.

  2. In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add shallots and garlic, season with salt and pepper and cook until the shallots are soft and translucent, about 6-8 minutes. Add ginger and coriander and cook until very fragrant, about 2 minutes. Stir in stock, one cup of water and 1 teaspoon of salt. Add sweet potato to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Allow to cool for 5 minutes.

  3. In batches, puree the soup in a blender until smooth. Return the soup to the pot and heat over a medium heat. Whisk in the coconut milk and cook until warmed through. Remove from the heat and stir in the lime juice before seasoning with salt and pepper.

Download Recipe Here:

Sweet Potato Soup with Coconut Milk & Ginger
.pdf
Download PDF • 3.36MB

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