Sweet potato soup with lime and a coconut swirl
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Sweet potato makes a smooth soup easily, but its sweetness needs a bright finish. Lime belongs after blending, where you can add it gradually and taste. Keep the coconut swirl small enough to show against the orange soup.
For 3 bowls, use 1 diced onion, 1 tablespoon neutral oil, 500g peeled sweet potato in 2cm cubes, 1 teaspoon grated ginger, 600ml low-salt vegetable stock, 100ml canned coconut milk and 1 tablespoon lime juice. Check stock and coconut milk labels for allergens. Have coriander ready to finish.
Soften onion in oil over medium-low heat for 8 minutes. Add ginger for 30 seconds, then sweet potato and stock. Simmer gently for 20–25 minutes until easily pierced. Take off the heat and blend with a submerged stick blender, following its hot-liquid instructions and avoiding splashes.
Stir in 80ml coconut milk and heat until steaming hot. Add lime off the heat, taste before seasoning and divide among bowls. Swirl remaining coconut milk over each and finish with washed coriander. Allow 40 minutes. Cool leftovers promptly in shallow containers, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot. Transfer spare coconut milk from its open tin to a covered container and follow the label.