Creamy, filling, with just the right amount of sweetness. If you’re hard-pressed for time, this sweet potato soup recipe is great to make ahead and heat up whenever you need a fast lunch. This recipe uses coconut milk to achieve a silky smooth texture, and a little bit of orange juice for a barely-there citrus kick!
We like pairing this comforting soup with a toasted slice of sourdough bread.
Peel and chop the carrot, ginger and celery into large chunks.
With the food processor attachment fitted on, add the carrot, ginger and celery. Pulse until everything is roughly combined.
Add oil to a large saucepan over medium low heat and saute the carrot-ginger-celery mixture in the pan until softened. That will take around 5 to 10 minutes.
Juice and zest the orange quarter. Set aside.
Peel and chop the sweet potato into 3cm chunks and add it to the pan, together with the carrot-ginger-celery mixture.
Add your chosen herbs to the pan.
Add the orange zest, coconut milk and stock to the pan. Simmer for 15-20 minutes.
Chop the coriander and add it to the pan mixture. Add salt.
Transfer the soup to the blender and puree until smooth.
Serve in bowls, preferably with bread.
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