Sweet Potato Soup

Preparation: 50 mins
Cooking: 15 mins
Serves 2 portions


    • 650 g sweet potatoes
    • 550 ml vegetable broth
    • 400 ml coconut milk
    • 1 shallot
    • 10 leaves rosemary
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/2 teaspoon nutmeg
    • Walnuts
    • Olive oil


    • Preheat oven to 200°C.
    • Wash the sweet potatoes, cut off both ends and cut into quarters. Quarter the shallot as well.
    • Spread the sweet potatoes and shallot evenly on a baking tray and roast in the oven for 45 minutes.
    • Then mix the vegetable stock, coconut milk, nutmeg, salt and pepper in a large saucepan. Add the sweet potatoes, shallot and rosemary. Bring to the boil with the lid closed at medium heat and then simmer for 10 minutes.
    • Then puree with a hand blender to an even soup.
    • Serve with chopped walnuts and a little olive oil.

About this recipe

The combination of roasted sweet potatoes, shallots and coconut milk brings a sweetish-harsh taste to a creamy, hearty soup. Everything is rounded off with walnuts and olive oil.

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