

Sweet Potato and Coconut Soup
Easy to make in bulk for the whole family, or store it for your working week lunches. The herbs, spices and veggies mean it’s packed with vitamins to keep you feeling boosted.
20 minutesPrep Time
40 minutesCooking Time
2Servings
Shop Ingredients
Makes 2 servings2 Tablespoons of Extra Virgin Olive Oil
1 Tablespoons of Minced Ginger
1 Tablespoons of Minced Garlic
2 Tablespoons of Finely Chopped Shallot
1 Teaspoon of Harissa Paste
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2 Teaspoons of Curry Powder
1/4 Teaspoon of Salt
1/2 Teaspoon of Ground Black Pepper
2L of Vegetable Broth or Reduced Salt Stock
200ml of Light Coconut Cream
1 Sweet Potato, peeoed and cut into large chunks
1 Carrot, peeled and cut into large chunks
1/2 Bunch of Kale, rough stem removed, sliced
1/2 Cup of Corn Kernels
Directions
- In a large pot or a deep saucepan, heat the olive oil, ginger, garlic, shallots, harissa and curry powder. Sauté until fragrant.
- Add the sweet potato, carrot and broth, and bring to a boil. Then, turn to a low heat and simmer for 30 mins.
- Stir in the coconut cream and corn kernels, and simmer for another 10 mins.
- Add salt and pepper to taste before serving.