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Sweet Potato and Sesame Soup

With Toasted Coconut and Crispy Polony

CategoryDifficultyIntermediate
Cook Time1 hr 10 minsTotal Time1 hr 10 mins

Ingredients
 300 g red onions, chopped
 1 garlic clove, finely chopped
 20 ml fresh ginger, finely chopped
 30 ml olive oil
 20 ml margarine
 45 ml dry sherry
 15 ml palm sugar
 300 ml water
 750 g sweet potatoes, chopped
 750 g carrots, chopped
 10 ml soy sauce
 15 ml tomato paste
 10 ml sesame seeds, toasted (extra for serving)
 10 ml chilli flakes
 800 ml coconut milk
 50 ml fresh coriander, chopped
 15 ml cumin seeds, toasted
 ½ lemon, squeezed
 Fresh coconut, grated and toasted for serving
 Extra 100g sweet potatoes, diced and lightly sautéed for serving

Method

Method
1

Sweat the onions, garlic and ginger in the olive oil and margarine for about 5 minutes. Add the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes. Add the water, sweet potatoes, carrots, soy sauce, tomato paste, sesame seeds, chili flakes and coconut milk.

2

Simmer until all the vegetables are soft, about 1 hour. Add more water only if necessary. Purée with a hand blender.

3

Fry the cubed Polony in a little bit of oil until crispy and set aside.

4

Add the coriander, cumin seeds and lemon juice. Serve hot with sesame seeds, coconut, Polony and sautéed sweet potatoes.

Ingredients

Ingredients
 300 g red onions, chopped
 1 garlic clove, finely chopped
 20 ml fresh ginger, finely chopped
 30 ml olive oil
 20 ml margarine
 45 ml dry sherry
 15 ml palm sugar
 300 ml water
 750 g sweet potatoes, chopped
 750 g carrots, chopped
 10 ml soy sauce
 15 ml tomato paste
 10 ml sesame seeds, toasted (extra for serving)
 10 ml chilli flakes
 800 ml coconut milk
 50 ml fresh coriander, chopped
 15 ml cumin seeds, toasted
 ½ lemon, squeezed
 Fresh coconut, grated and toasted for serving
 Extra 100g sweet potatoes, diced and lightly sautéed for serving

Directions

Method
1

Sweat the onions, garlic and ginger in the olive oil and margarine for about 5 minutes. Add the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes. Add the water, sweet potatoes, carrots, soy sauce, tomato paste, sesame seeds, chili flakes and coconut milk.

2

Simmer until all the vegetables are soft, about 1 hour. Add more water only if necessary. Purée with a hand blender.

3

Fry the cubed Polony in a little bit of oil until crispy and set aside.

4

Add the coriander, cumin seeds and lemon juice. Serve hot with sesame seeds, coconut, Polony and sautéed sweet potatoes.

Sweet Potato and Sesame Soup

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