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    Sweet potato and Sesame soup

    Sweet potato and sesame soup with toasted coconut

    Another soup to add to your collection of favourite recipes. This sweet potato and sesame soup is finished off with some crispy toasted coconut.

    Sweet Potato and Sesame Soup with Toasted Coconut

    INGREDIENTS

    • 300g red onions, chopped
    • 1 garlic clove, finely chopped
    • 4 tsp fresh ginger, finely chopped
    • 2 tbsp olive oil
    • 4 tsp butter
    • 3 tbsp dry sherry
    • 1 tbsp palm sugar
    • 300ml water
    • 750g sweet potatoes, chopped
    • 750g carrots, chopped
    • 2 tsp fish sauce
    • 1 tbsp tomato paste
    • 2 tsp sesame seeds, toasted, plus extra for serving
    • 2 tsp chilli flakes
    • 800ml coconut milk
    • 50ml fresh coriander, chopped
    • 1 tbsp cumin seeds, toasted
    • juice of ½ lemon
    • fresh coconut, grated and toasted, for serving
    • extra 100g sweet potatoes, diced and lightly sautéed, for serving

     

    METHOD

    SWEAT the onions, garlic and ginger in the olive oil and butter for about 5 minutes.

    ADD the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes.

     ADD the water, sweet potatoes, carrots, fish sauce, tomato paste, sesame seeds, chilli flakes and coconut milk. Simmer until all the vegetables are soft, about 1 hour. Add more water only if necessary.

     PUREÉ with a hand blender. Add the coriander, cumin seeds and lemon juice.

     SERVE sweet potato and sesame soup hot with sesame seeds, coconut and sautéed sweet potatoes.

    Print Recipe

    Sweet potato and sesame soup with toasted coconut

    Serves: 8
    Total Time: 1 hour 10 mins

    Ingredients

    • 300g red onions, chopped
    • 1 garlic clove, finely chopped
    • 4 tsp fresh ginger, finely chopped
    • 2 tbsp olive oil
    • 4 tsp butter
    • 3 tbsp dry sherry
    • 1 tbsp palm sugar
    • 300ml water
    • 750g sweet potatoes, chopped
    • 750g carrots, chopped
    • 2 tsp fish sauce
    • 1 tbsp tomato paste
    • 2 tsp fish sauce
    • 2 tsp chilli flakes
    • 800ml coconut milk
    • 50ml fresh coriander, chopped
    • 1 tbsp cumin seeds, toasted
    • juice of ½ lemon
    • fresh coconut, grated and toasted, for serving
    • extra 100g sweet potatoes, diced and lightly sautéed, for serving

    Instructions

    1

    Sweat the onions, garlic and ginger in the olive oil and butter for about 5 minutes.

    2

    Add the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes.

    3

    Add the water, sweet potatoes, carrots, fish sauce, tomato paste, sesame seeds, chilli flakes and coconut milk. Simmer until all the vegetables are soft, about 1 hour. Add more water only if necessary.

    4

    Purée with a hand blender. Add the coriander, cumin seeds and lemon juice.

    5

    Serve hot with sesame seeds, coconut and sautéed sweet potatoes.

     

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Creamy condensed milk & lemonade

    Creamy condensed milk & mint lemonade

    ALSO SEE: Fish skewers with labneh and tomato salad

    https://www.foodandhome.co.za/on-shelf/fish-skewers-with-labneh-and-tomato-salad

     

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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