Sweet potato and sesame soup with toasted coconut

May 28, 2019 (Last Updated: April 11, 2019)
Sweet potato and sesame soup with toasted coconut

This hot and healthy vegetable soup will warm hearts this winter.

By Taryne Jakobi

Photograph by Vanessa Lewis

Sweet potato and sesame soup with toasted coconut

Serves: 8
Total Time: 1 hour 10 mins


  • 300g red onions, chopped
  • 1 garlic clove, finely chopped
  • 20ml (4 tsp) fresh ginger, finely chopped
  • 30ml (2 tbsp) olive oil
  • 20ml (4 tsp) butter
  • 45ml (3 tbsp) dry sherry
  • 15ml (1 tbsp) palm sugar
  • 300ml water
  • 750g sweet potatoes, chopped
  • 750g carrots, chopped
  • 10ml (2 tsp) fish sauce
  • 15ml (1 tbsp) tomato paste
  • 10ml (2 tsp) sesame seeds, toasted, plus extra for serving
  • 10ml (2 tsp) chilli flakes
  • 800ml coconut milk
  • 50ml fresh coriander, chopped
  • 15ml (1 tbsp) cumin seeds, toasted
  • juice of ½ lemon
  • fresh coconut, grated and toasted, for serving
  • extra 100g sweet potatoes, diced and lightly sautéed, for serving



Sweat the onions, garlic and ginger in the olive oil and butter for about 5 minutes.


Add the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes.


Add the water, sweet potatoes, carrots, fish sauce, tomato paste, sesame seeds, chilli flakes and coconut milk. Simmer until all the vegetables are soft, about 1 hour. Add more water only if necessary.


Purée with a hand blender. Add the coriander, cumin seeds and lemon juice.


Serve hot with sesame seeds, coconut and sautéed sweet potatoes.

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