Sweet potato, coconut & coriander soup
Prep time
Cook time
Total time
Smooth and warming but light enough soup for spring and summer. Fragrant and tasty for a lunch or as a starter.
Recipe type: Starter, Light Lunches
Cuisine: International
Serves: 4-6 servings
  • 1 large sweet potato or 2 medium-sized, peeled and cut into 1-2 cm cubes
  • 2 leeks, trimmed and sliced finely
  • knob of butter
  • 2 tbsp olive oil
  • 1 x 400ml can coconut milk (you won’t need it all)
  • handful of fresh coriander, finely chopped + some to garnish
  • 1 tsp dried coriander seeds
  • 500 ml water or stock
  • freshly-ground black pepper & sea salt to season
  1. Gently heat the butter and olive oil in a heavy-based pan over a low-medium heat.
  2. Add the diced sweet potato and leeks, the crushed coriander seeds and just a little of the chopped coriander. Sweat off the vegetables gently, ideally with a lid on the pan, until leeks are tender and slightly translucent. Toss around a bit to stop potato sticking.
  3. Add the water or stock, and 250 ml coconut milk (retain some to water down soup later on to your desired consistency). Season.
  4. Simmer for around 10-15 minutes until the sweet potato is tender.
  5. Adjust with more coconut milk or stock/water for your desired consistency.
  6. Remove from the heat, leave to cool a little, then blend. You can keep the diced vegetables unblended or just blend half the soup as desired – I blended the lot, but it’s up to you.
  7. Reheat gently to serve. Garnish with some chopped coriander and a swirl of coconut milk.
Recipe by The Red Bistro at https://theredbistro.com/2013/03/06/sweet-potato-and-coconut-soup/