Sweet Potato and Coconut Soup

by

Drop

POSTED Wed, December 18, 2019

Serves

6

Total Time

65 MINS

Calories

299

A lightly spiced, sweet and comforting soup. Any winter squash can be used in place of the sweet potato.

recipe-image

    INGREDIENTS


  • Sweet potato icon
    Sweet potato

    600 g (about 3 ¼)peeled, diced

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Coriander seeds icon
    Coriander seeds

    10 g (about 1 ¾ tablespoons)

  • Cumin seeds icon
    Cumin seeds

    15 g (about 60)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)sliced

  • Chili flakes icon
    Chili flakes

    5 g (about 2 ⅛ tablespoons)

  • Coconut milk icon
    Coconut milk

    400 g (about 400)

  • Vegetable stock icon
    Vegetable stock

    450 g (about 1 ¾ cups)

  • Lemongrass stalk icon
    Lemongrass stalk

    2 (about 24 g)

  • Cilantro icon
    Cilantro

    as neededchopped

    METHOD


  • 1. Pre-heat oven - 171°C
  • 2. Add sweet potato, olive oil, coriander seeds and cumin seeds to a clean medium bowl
  • 3. Season with salt & pepper well
  • 4. Toss until coated
  • 5. Transfer potatoes to medium roasting dish
  • 6. Roast until soft - 20 min
  • 7. Add olive oil, onion, garlic clove and chili flakes to a clean saucepan
  • 8. Sauté until soft and turn off heat - 15 min, medium heat
  • 9. Transfer potatoes to soup
  • 10. Replace on Drop Scale
  • 11. Add coconut milk, vegetable stock and lemongrass stalk to the soup
  • 12. Replace - medium heat
  • 13. Simmer - 15 min
  • 14. Blend with stick blender until smooth
  • 15. Garnish with cilantro

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