Sweet Potato and Coconut Soup
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.
- Sweet potato
600 g (about 3 ¼)peeled, diced
- Olive oil
1 tablespoon (about 13.65 g)
- Coriander seeds
10 g (about 1 ¾ tablespoons)
- Cumin seeds
15 g (about 60)
- Salt & pepper
as needed
- Onion
1 (about 140 g)chopped
- Garlic clove
4 (about 24 g)sliced
- Chili flakes
5 g (about 2 ⅛ tablespoons)
- Coconut milk
400 g (about 400)
- Vegetable stock
450 g (about 1 ¾ cups)
- Lemongrass stalk
2 (about 24 g)
- Cilantro
as neededchopped
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
