Sweet Potato, Coconut and Harissa Soup

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Step 1.

Preheat your oven to 190°C.

Step 2.

Bake the sweet potatoes on a tray for 45 mins until soft and jammy.

Step 3.

Meanwhile, slice the onion, carrot and ginger.

Step 4.

In a saucepan, sweat everything down together over a medium heat with 3 tbsp olive oil until soft and fragrant, about 10 mins.

Step 5.

Once cool enough to handle, peel and add the sweet potatoes to the pan along with ¾ of the coconut milk, 300ml of water, 1 tsp harissa, 2 tsp of salt and a handful of coriander.

Step 6.

Bring to a gentle simmer and cook for 5 mins.

Step 7.

Use a stick blender to blend until smooth and creamy.

Step 8.

Pour into bowls and add a swirl of coconut milk, a drizzle of harissa and a sprinkle of chopped coriander.

If you’re not a fan of coriander then leave it out or swap it for parsley.

In partnership with Ocado.

3 Medium Sweet Potatoes
1 Onion
2 Carrots
1 Inch Knob of Ginger
1 Tin Coconut Milk
2 Tsp Harissa
Handful of Coriander
Salt
Olive Oil