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
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.
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.
Sweet Potato Oatmeal Cookies
Sweet Potato Oatmeal Cookies offer an interesting old-fashioned twist on an oatmeal raisin cookie, with raisins, pecans and spice.
Spicy Bacon-Wrapped Sweet Potato Kebabs
Spicy Bacon-Wrapped Sweet Potato Kebabs are threaded onto skewers and roasted with a sweet and spicy seasoning.
Sweet Potato Gratin
Sweet Potato Gratin arranges thin slices Hasselback style in a crumb topped creamy gratin sauce. Which is flavored with Parmesan cheese.
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.
Sweet Potato, Chilli and Coriander Soup
Sweet Potato, Chilli and Coriander Soup
Ingredients
- 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
Instructions
- 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.
Notes
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