Roasted Sweet Potato and Coconut Soup with Harissa - Recipes by Sarah Graham
Roast sweet potato and coconut meld in this flavorful soup with Harissa, perfect for comforting dinners at home. Serves 4 in under 30 minutes.
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Cooking tools:
- Oven
- Dish
- Pot
- Chef's knife
- Cutting board
- Blender
- Measuring spoon
- Ladle
- Spoon
- Mixing bowl
- Stove
- Serving bowl
- Toaster
- Measuring cup
Ingredients
- 1 1/2 kg sweet potato, peeled and roughly cubed
- 2 Tbsp olive oil
- 1 onion, peeled and roughly chopped
- 1 tsp grated fresh ginger
- 1 Tbsp lemon juice
- 2 Tbsp Harissa paste
- 1 x 400ml can coconut milk
- 750ml vegetable stock
- Salt
- freshly ground black pepper
- 2 Tbsp roughly chopped fresh coriander, for serving
- 4 Tbsp slivered almonds, toasted, for serving
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