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Baked Sweet Potato, Harissa & Coconut Soup

By MOB Kitchen
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Bring to a gentle simmer and cook for 5 mins. Use a stick blender to blend until smooth and creamy.

  5. Step 5

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