Total Time
30mins
Prep 10 mins
Cook 20 mins

Full of flavour!

Ingredients Nutrition

Directions

  1. Place sweet potato in a pot of boiling water and boil until tender.
  2. (10-15 minutes) Drain and set aside.
  3. Heat oil over medium heat in a saucepan.
  4. Add ginger, cumin, chillies and lemon grass, cook for 3 minutes.
  5. Place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth.
  6. Place the mixture in a saucepan over medium heat.
  7. Add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot.
  8. Stir through coriander and serve.
Most Helpful

Quick, easy, tasty, healthy- what more could you want? I made it with lite coconut milk.

nengel5 December 24, 2012

I used this for Thanksgiving leftovers with lots of substitutions:
1 Chicken stock, not veg stock,
2 Powdered spices, not fresh,
3 Leftover sour cream, not coconut milk,
4 Canned sweet potatoes, not fresh.

Results: its still good. Not as good as using fresh ingredients, which I've also done, but still quite good.
The big difference versus most American soups and chowders is using ginger/chile/cilantro vs. celery/onion/garlic. Also, there's no salt at all and you don't need it any.

Joel Friedland November 06, 2012

This is an excellent recipe, though I made a few minor changes. 1) I used dried chili flakes (~1 tbls) rather then the chillies. 2) I used Chicken Stock rather then veg. 3) about a tablespoon of dried coriander instead of the fresh. The soup was excellent, though I had expected it to be a touch thicker then it was due the the last time I had a sweet potato soup.

Jagash Vanhal June 28, 2009