This thick and creamy soup is perfect for the winter months when sweet potatoes come into season in Australia. The closer to in season you can buy any fruit and vegetable the better any dish will taste and this is the key to wholefood eating. Not only does the produce taste great its also priced well. Quite often you can buy it in bulk and save.
This goes back to the old days where they used to preserve and use up what they had in season at the time from harvesting their crops. Fruit and veg in season will always taste better. Especially when its picked in its prime.
This is a soup that will fill you up because the sweet potato is super filling and lower GI than a white potato. In our family we love to eat sweet potato in soup or as chips and mashed potato. It’s great in the winter months. Just to help with some clarification I have added some recipe notes as well at the end of the recipe but just to give you a guide on the coconut cream and sugar in this recipe as sometimes we need extra sugar if the sweet potato isn’t as sweet but trust me if you get a good one in season you wont need to add any sugar as the sweet potato itself will be sweet enough.
Also the coconut cream the amount to add is to your liking but this will depend heavily on the brand. I have given you a rough guide of the amount to start with but when you buy a good brand as opposed to a cheaper one you will notice the labelling on the back will depend if water is added, and in the cheaper version it normally is and this is why the quantity may vary depending on the brand you buy. The better quality coconut creams the water content will be lower or have no water added at all so its thicker and creamier so not as much is needed but it also it comes down to personal taste and budget.
Every time I have made this soup it has been an absolute crowd pleaser and I have been asked for the recipe. So I finally got around to finishing it. So I hope you enjoy it as much as we do.
If your taking it out double the recipe and serve from a slow cooker. It’s so easy to feed a crowd.
There are 2 recipe options below normal and Thermomix. Please note don’t double the recipe in a Thermomix as it doesn’t fit.
Sweet Potato Coconut Soup
- 1.5L Servings
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- 1 x brown onion (medium size) peeled
- 2 x garlic cloves or 1-2 tsp minced garlic
- 30g sesame oil for sautéing
- 2 tsp cumin seeds or powder ( you will get a better flavour if you use seeds)
- 750g sweet potato (peeled and cubed)
- 750g hot water
- 2 TBSP stock paste or equivalent 1-2 vegetable stock cubes
- 130 ml coconut cream (more or less to taste see recipe)
- 1 – 2 TBSP sugar (your choice) to taste (optional see recipe)
- Step 1
- Dice onion and mince garlic clove. Set aside.
- Step 2
- Boil kettle to heat the water.
- Step 3
- Peel and chop sweet potato into cubes and set aside.
- Step 4
- Heat a soup pot then add sesame oil and saute the onion, garlic and cumin.
- Step 5
- When onion is transparent add sweet potato and fry for 1-2 minutes.
- Step 6
- Add boiling water and stock paste and boil on low for 20-30 minutes or until the sweet potato is fully soft. Stir from time to time. If increased recipe quantity has been used increase the cooking time just make sure sweet potato is soft enough to blend.
- Step 7
- Allow to cool slightly then use a stick blender or transfer into a blender jug and blend all ingredients together until smooth. (Please note using a stick blender does not always blend all the cumin seeds as a blender or thermomix does the stick blender can be used but the soup will not be as smooth)
- Step 8
- Once blended add the coconut cream and sugar (optional). Then reblend for 30 seconds.
- Step 9
- I have stated you can use 130ml of coconut cream or more as depending on what taste you want. It also depends on the quality. When I use a brand such as Ayam or Honest to Goodness I use less quantity than if using a Woolworths brand. So start with 130ml and add more if you require.
- Step 10
- Also I have stated the sugar is optional and this will also depend on the season you get your sweet potato in. When sweet potato is in season you won’t require the sugar as it will be sweet enough. But sometimes you need to add a small amount if your sweet potato isn’t as sweet, just to give it a little extra flavour.
- Step 11
- Thermomix Instructions
- Step 12
- Peel onion and chop in half and peel garlic cloves. Place onion and garlic into mixing bowl and chop 3 sec/speed 5.
- Step 13
- Scrape down sides with spatula and then add 30g sesame oil and 2 tsp cumin seeds saute 3 min/ 120°c/ speed 1.5.
- Step 14
- Add sweet potato and chop 15 sec/ speed 7.
- Step 15
- Scrape down sides with spatula add 750g boiling water and stock paste or stock cubes then cook 20min/ 100°c / speed 1.5.
- Step 16
- Add coconut cream 130ml. Blend 30sec / speed 5-9 increase speed gradually.
- Step 17
- Test at this point and add extra sugar and coconut cream if required and reblend again 30sec / speed 5-9 increase speed gradually.
- Step 18
- NOTE: Do not double this soup recipe in a Thermomix it does not fit.