Weekend Recipe | Coconut, Sweet Potato, & Harissa Soup

Ease in to Autumn with this warming soup, taken from food stylist and writer Emily Jonzen’s new book The Goodness of Coconut.

Sweet Potato & Harissa Soup
*Vegetarian *Dairy-free

Sweet potatoes work brilliantly with rich, creamy coconut and earthy spices in this silky and satisfying soup. It also freezes brilliantly.

Serves 4

1 tablespoon coconut oil
1 onion, finely chopped
1 teaspoon ground cumin
800g sweet potatoes, peeled
and finely chopped
1 litre good-quality vegetable stock
250ml coconut milk
Sea salt and freshly ground black pepper

To serve

2 teaspoons good-quality harissa paste
Pinch of chilli flakes

1. Heat the oil in a large saucepan over a low to medium heat. Add the onion and cook, stirring occasionally, for 5–6 minutes, until softened. Add the cumin and fry for a further minute, until you can smell the spices. Tip in the sweet potato and fry for a minute or so, until the potato is slightly golden.

2. Pour in the stock and coconut milk and simmer for 15–20 minutes, until the sweet potato is tender. Tip the soup into a food-processor and whizz until smooth. Season to taste.

3. Serve in individual bowls with a swirl of harissa and the chilli flakes.

The Goodness of Coconut by Emily Jonzen. Published by Kyle Books. Priced £9.99. Photography by Clare Winfield.

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