Mixing sweet and white potatoes gives a much sweeter soup. Most West Indian cooks don't measure the amount of coconut cream they would add so feel free to adjust the quantities to suit your own taste.
Peel all vegetables and dice. Pan fry the onions, seasonings and diced veg, so they are all coated in the seasonings.
Then add the vegetable stock, brown sugar and coconut milk. Cook until soft enough to pass a fork through. Then blend together with a hand blender until smooth.
While the soup is cooking, peel the remaining sweet potato and peel away shavings, fry these in a pan with some oil to make crisps to go on top of the soup. Add to the finished soup with the chopped coriander.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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