Sweet potato, coconut & ginger soup
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 40 minutes |
| Cook's Tips: | For a fragrant finish, top the soup with chopped fresh coriander and salted roast cashew nuts. |
| Prep Time: | 15 minutes |
Ingredients
- 1 kg cleaned and sliced sweet potatoes
- 1.5 litres chicken or vegetable stock
- 4 peeled and sliced baby carrots, halved
- 2 onion, peeled and sliced
- olive oil, to drizzle
- 1 chilli, finely chopped
- 3 cloves garlic, grated
- 1 x 5 cm piece ginger, grated
- 1/2 x 400 ml can coconut milk
- sea salt and freshly ground black pepper, to taste
- 8 slices baguettes
- Camembert cheese
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place a large saucepan over a medium to high heat. Add the potato and stock and bring to a simmer.
- Cook until tender. In a separate pan over a medium to low heat, gently fry the carrot and onion in the olive oil until softened.
- Add the chilli, garlic and ginger and fry for another 5 minutes, then spoon the mixture into the sweetpotato saucepan. Blend with a hand blender until smooth.
- Return to a clean saucepan and slowly reheat, adding the coconut milk and stirring until combined.
- Season to taste and serve with chunks of crusty bread and oozing Camembert on the side.
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