I love making and eating soups in the winter. It is a great way to eat more vegetarian dishes as vegetable soups are for the most part quick to prepare; so it’s also a perfect dish to serve on week nights.
This sweet potato and coriander soup keeps quite well in the fridge. It is a great dish to have available for quick lunches because it actually tastes better after a day or two, as the flavour intensifies. You can keep the soup in the fridge for up to three days.
As the main flavour of this soup is coriander, it’s important to make sure that everyone that is going to eat the soup actually enjoys fresh coriander as it is of course a very specific taste. I used to dislike the taste of fresh coriander, but over the years I’ve become used to the taste and even frown to now love it. It goes very well with spicy dishes.
If you have sambal oelek, you may opt to replace the chopped chillies, with it. For a simple and beautiful finish; reserve some of the coconut milk and use it as garnish by spooning a small amount onto the soup once it’s been served.
If you want a rustic look, serve the soup in old enamel ware!
For a more sophisticated look serve in small soup bowls!
- 15ml olive oil
- 15ml butter
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 15ml copped chilli
- 1.3kg sweet potato, peeled and chopped
- 15ml coriander powder
- 125ml chopped fresh coriander leaves
- 1.5l chicken or vegetable stock
- 1 x 440g tin coconut milk
- Heat the oil and butter in a large saucepan and fry the onion until golden.
- Add the garlic, chilli and sweet potato and cook over low heat for 5 minutes.
- Add the coriander powder, fresh coriander leaves and stock and simmer until the sweet potato is soft.
- Process the soup until smooth.
- Add the coconut milk and heat through.
- Garnish with extra coriander leaves and serve.