Sweet Potato Soup with Coriander Sweet Potato Soup with Coriander

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4 servings

Ingredients

Method

In large saucepan, heat oil over medium heat; cook onion, stirring, until softened, about 5 minutes. Add sweet potatoes, garlic, ginger, coriander seeds and curry paste; cook for 1 minute. Add coconut milk and broth; bring to boil.

Reduce heat; cover and simmer just until sweet potato is fork-tender, 25 to 30 minutes. Season with salt.

In blender or food processor, purée mixture until smooth, adding more broth if necessary for desired consistency. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)

Divide hot soup among bowls. Top with sprinkle of Dukkah. Garnish with fresh cilantro and drizzle with lime juice.

Dukkah

In small skillet, combine 1⁄4 cup each hazelnuts and almonds, 2 tbsp sesame seeds, 1⁄2 tbsp each sunflower and cumin seeds, and 3⁄4 tsp fennel seeds; cook over medium heat, stirring, until fragrant, 3 to 5 minutes. Remove pan from heat. Stir in 1⁄2 tbsp ground coriander and 1⁄4 tsp each paprika, ground cardamom and salt. Transfer to food processor; pulse until mixture is consistency of bread crumbs. Makes about 3⁄4 cup.

Nutritional facts PER SERVING WITH 1 TBSP DUKKAH: about

  • Calories 450
  • Total fat 23 g
  • Saturated fat 8 g
  • Cholesterol 0 mg
  • Sodium 710 mg
  • Total carbohydrate 55 g
  • Fibre 8 g
  • Sugars 21 g
  • Protein 6 g
  • Iron 3.5 mg
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Lunch & Dinner

Sweet Potato Soup with Coriander

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