About this recipe:This recipe is one of our favourites, although I tend to leave the ginger out usually.
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons grated ginger (optional)
1kg sweet potato
750ml chicken stock
400ml coconut milk
1 tablespoon lemon juice
salt and pepper to taste
fresh coriander to garnish
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Method Prep:5min › Cook:30min › Ready in:35min
Heat olive oil in a large saucepan. Add the onion and ginger and cook until the onion softens. Add the sweet potato and stir to coat in the onion mixture. Add the chicken stock and cover the saucepan. Bring to the boil, and then reduce heat. Simmer for about 12-15 minutes or until the potato has softened.
Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the coconut milk, and reheat over a medium heat. Stir occasionally. Season with salt & pepper, lemon juice and coriander. Serve with crusty bread.
Very simple and tasty! I didn't have chicken stock or fresh ginger so I used water and mild curry powder instead, and it was really nice. The coconut milk makes it. Would definitely have more depth with chicken stock, though. - 20 Jun 2012
Enjoyed making and tasting a different soup but would probably add less coconut milk next time. It seemed quite rich. Made it before Christmas and froze it. The family gave it the thumbs up! - 01 Jan 2013
Very easy to make, I followed the recipe except for the coriander which I did not have. I cubed the sweet potato into quite small pieces and used "easy" ginger from a jar. I served it with garlic bread and it was delicious. - 23 Jan 2013