Sweet Potato, Chilli and Coriander Soup

Sweet Potato, Chilli and Coriander Soup is made with kumara, the New Zealand type of sweet potato, and rocks delicious Asian flavors.

Sweet Potato, Chilli and Coriander Soup

Sweet Potato, Chilli and Coriander Soup

by Sue Lau | Palatable Pastime

Sweet Potato, Chilli and Coriander Soup is my recipe of the day, which I did as a recipe swap with another blogger as part  of the Secret  Recipe Club blogging  group. They  were a  steadfast group of food bloggers  who  enjoyed trying  out  each other’s recipes and then posting about  those.

Kumara, Chilli and Coriander Soup

We did blogs by “Secret Santa”  type  assignments and I was given the  blog Food, Baby, Life which is no longer  in publication. Susan, the author, had posted Kumara, Chilli and Coriander Soup and I have recreated that recipe for you here.

Susan had so many wonderful recipes there. It was difficult to narrow it down! But I finally settled on the sweet potato soup out of my top four picks.  Sweet potato is called kumara in New Zealand.

Sweet Potato, Chilli and Coriander Soup

Autumn and Winter Soups

It’s a nice time of year for soups with things cooling down outside. And the flavors in this are so interesting! It is keeping with my theme of these past few days of having Asian food. I think I may have gone too long without making this type of cuisine so may end up binging on it. That happens from time to time as I go through phases of what I like to eat.

Cook Your Own Personal Style

I hadn’t quite made this soup the same was as Susan did. I did roast my sweet potatoes, hoping it would give them an even smoother velvety texture. Plus it shortened the time I was at the stove since I could just throw them in the oven and get back in there when my timer went off. And instead of using a stick blender I went with my food processor. I had a stick blender once. I gave it away. It was taking  up valuable space when I could have every other gadget in the world (I seemingly collect them all) so lightening up on at least one was a big step  on my part.

This made a nice light dinner as I served these with some pseudo Thai-Viet-Chinese soft rolls with roasted Peking duck and a dipping sauce. I did buy the duck already roasted from an Asian market to make things easy. You know how it is. I’ll post that one soon.

Other Sweet Potato Recipes You Might Like:

Ube Coconut Truffles

Ube Coconut Truffles creates a fudgy truffle with coconut, white chocolate and ube (or purple yam) and is made easily in the microwave.

Ube Coconut Truffles

Sweet Potato Oatmeal Cookies

Sweet Potato Oatmeal Cookies offer an interesting old-fashioned twist on an oatmeal raisin cookie, with raisins, pecans and spice.

Sweet Potato Oatmeal Cookies

Spicy  Bacon-Wrapped Sweet Potato Kebabs

Spicy Bacon-Wrapped Sweet Potato Kebabs are threaded onto skewers and roasted with a sweet and spicy seasoning.

Spicy Bacon-Wrapped Sweet Potato Kebabs

Sweet Potato Gratin

Sweet Potato Gratin arranges thin slices Hasselback style in a crumb topped creamy  gratin sauce. Which is flavored with  Parmesan cheese.

Sweet Potato Gratin

Baby Yams with Honey Apple Syrup

Baby Yams with Honey Apple Syrup  are  fresh  baked baby sweet  potatoes with a honey  and  apple  cider syrup and marshmallow topping.

Baby Yams with Honey Apple Syrup

Sweet Potato, Chilli and Coriander Soup

Sweet Potato, Chilli and Coriander Soup

Sue Lau
No ratings yet
Total Time 1 hour 30 minutes
Course Soup
Cuisine Asian, New Zealand
Servings 4


  • 1-1/4 pounds sweet potatoes
  • 1 tablespoon coconut oil
  • 1/2 large onion (diced)
  • 1 clove garlic
  • 1/4 cup cilantro leaves
  • 2 cups chicken stock
  • 2 teaspoons sambal oelek chile paste
  • 5 ounces coconut milk


  • Preheat oven to 375ºF.
  • Prick potatoes with fork several times and wrap in foil.
  • Bake for 75-90 minutes or until fork tender; cool and peel.
  • Saute onion and garlic in the coconut oil until soft; let cool.
  • Puree sweet potatoes, cilantro, and cooked onion with one cup of the broth until smooth.
  • Pour puree into saucepan with remaining broth, sambal, and coconut milk; heat until hot enough to serve.
  • Garnish with extra cilantro if desired.


From the kitchen of palatablepastime.com
Keyword kumara
Tried this recipe?Let us know how it was!

Sweet Potato, Chilli and Coriander Soup #SRC

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34 responses

  1. Another great recipe! I absolutely ADORE sweet potatoes, and for some reason never made a soup with them – silly!

    pinning your version right away!

    Have a great Reveal Day!

  2. Still in the high 70s here in California but cooler weather is coming soon. I love the color and the ingredients. I’ve put this on my list to make.

  3. Thanks Sue! I love you made this one as it’s literally one of the only soups I can get my husband to eat. Must be time to make it again! And did you notice … I had your blog this month!! I found it really hard to choose from all your gorgeous recipes but very happy with what I ended up going with 🙂

  4. I could eat soup every day in the Fall and Winter. I love warming up with soup. This sounds so yummy! Great SRC pick!

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