Baked Sweet Potato, Harissa & Coconut Soup
By MOB Kitchen
Published on 26 November 2021
This baked sweet potato, harissa and coconut soup is from our foodie friends at MOB. Inspired by the smells and spices of Seychellois cuisine, this quick and easy recipe brings a taste of the Seychelles and the Indian Ocean to your table in just an hour. Gently spiced, warming and made using great value Ocado Own Range ingredients like sweet potatoes, onions and carrots, this flavourful homemade soup is perfect for a warming lunch or a slightly spicy supper. We’ve topped ours with fresh coriander leaves, but if you’re not a fan of coriander then leave it out or swap it for parsley. Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 3 medium sweet potatoes
- 1 onion, sliced
- 2 carrots, sliced
- 1 inch knob of ginger, sliced
- 400 ml of coconut milk
- 2 tsp of harissa
- 2 tsp of salt
- 3 tbsp of olive oil
- 1 bunch of coriander
Method
Step 1
Preheat your oven to 180°C/ fan 160°C/gas 5. Bake the sweet potatoes on a tray for 45 mins until soft and jammy.Step 2
In a saucepan, sweat everything down together over a medium heat with 3 tbsp olive oil until soft and fragrant, for about 10 mins.Step 3
Once cool enough to handle, peel and add the sweet potatoes to the pan along with 3⁄4 of the coconut milk, 300ml of water, 1 tsp harissa, 2 tsp of salt and a handful of coriander.Step 4
Bring to a gentle simmer and cook for 5 mins. Use a stick blender to blend until smooth and creamy.Step 5
Pour into bowls and add a swirl of coconut milk, a drizzle of harissa and a sprinkle of chopped coriander.