..where teens can learn to cook restaurant quality meals for the family
Creamy Sweet Potato Soup with a Kick
This creamy sweet potato soup is a comforting blend of sweet and savoury, with a hint of spice to make it exciting. Healthy and perfect for having in front of the telly!
ADJUST SERVINGS
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BEFORE YOU START
This soup combines the natural sweetness of sweet potatoes with the richness of coconut milk and a blend of warm spices, giving it a unique depth of flavour. The smoked paprika and cayenne pepper add a subtle heat, making it a bit more interesting than your average sweet potato soup.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large pot
- Blender or immersion blender
- Sharp knife
- chopping board
- Measuring cups and spoons
- wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 800 g sweet potato (about 2 large potatoes)
- 1 large carrot
- 1 litre vegetable stock
- 400 mL coconut milk
- to taste Salt and pepper
- Fresh coriander for garnish
- Crusty bread for serving
- 1 tbsp Greek or plain yoghurt or sour cream Totally optionally to serve, but definitely lifts the soup!
Instructions
Prep in Advance
- Wash your hands.
- Gather all necessary utensils and ingredients.
- Peel and dice the sweet potatoes.
- Peel and chop the carrot.
- Chop the 1 medium onion.
- Mince the 2 cloves garlic.
- Mix up 1 litre vegetable stock according to the packet instructions. (Usually 1 cube or measure goes with 500ml boiling water, but check!)
- Wash and let drain your Fresh coriander for garnish (if using).
Let’s Cook!
- Heat the 2 tbsp olive oil in a large pot or pan over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic.
- Add 1 tsp ground cumin and 1 tsp ground coriander.
- Add 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper.
- Stir for 1 minute until fragrant.
- Add the diced sweet potatoes and chopped carrot to the pot. Stir to coat the vegetables in the spices.
- Pour in about 3/4 of your 1 litre vegetable stock and bring to a boil. Keep 1/4 back for later.
- Reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Remove the pot from the heat.
- Use a blender or immersion blender to purée the soup until smooth. Get some help with this if you need.
- Stir in 400 mL coconut milk and season with salt and pepper to taste.
- Reheat the soup on low if needed, but do not let it boil.Pay attention to how thick or runny it is. Do you like it like this? Or does it need more liquid?If it does, pour more of your left over stock in. If it's too runny and needs thickening a little, you could add a tablespoon of cornstarch, which we'd then suggest you blend in with your stick blender and keep on the heat. It should thicken slightly. This is a good trick to remember to thicken sauces and liquids up, but always start with a small amount as you can always add more later!
- Ladle the soup into bowls.
- Garnish with fresh coriander, maybe a swirl of greek yoghurt, or sour cream, and serve with crusty bread, if desired.
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂