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Spicy Sweet Potato and Coconut Soup

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“This recipe is the epitome of all the things Thai food is known for – a perfect marriage of flavour, texture and heat. Keep the pesto separate if serving to a group, so that everyone can alter the heat to their preference.”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
6 large bowls
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Pesto:
  2. In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
  3. Soup:
  4. In a large pot, heat the oils over medium heat and add the onion.
  5. Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
  6. Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
  7. Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
  8. Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.

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