Sweet Potato and Coconut Soup

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    299
based on 5 ratings

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

recipe updated Aug 20, 2019

Ingredients

  • Sweet potato icon
    Sweet potato
    600g (about 3¼)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Coriander seeds icon
    Coriander seeds
    10g (about 1¾ tbsp)
  • Cumin seeds icon
    Cumin seeds
    15g (about 2½ tbsp)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    4
  • Chili flakes icon
    Chili flakes
    2⅛ tbsp
  • Coconut milk icon
    Coconut milk
    400ml (1¾ cups)
  • Vegetable stock icon
    Vegetable stock
    450ml (2 cups)
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (24g)
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Drop Scale
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Medium roasting dish

Step preview

  1. Pre-heat - 170°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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