Sweet potato soup with chilli sambal

A classic winter warmer gets an irresistible makeover in this creamy sweet potato soup. It’s made in the slow cooker and topped with a zesty chilli sambal for a perfect finish.

6

15m

Note: + cooling time

2h 35m

Ingredients

  • 1 tbs coconut oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 1/4 cup (70g) smooth peanut butter
  • 1 tbs sambal oelek or chilli sauce
  • 2 tbs kecap manis
  • 2 tbs fish sauce
  • 3 gold sweet potatoes, peeled, cut into 2cm pieces
  • 400ml coconut milk
  • 60g pkt baby spinach leaves

Chilli sambal

  • 1 long green chilli, seeds removed, coarsely chopped
  • 1/2 cup (75g) shredded coconut
  • 1 lime, rind finely grated, juiced

Method

STEP 1 

Heat the oil in a large non-stick frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 4 mins or until onion softens. Transfer to a slow cooker.

STEP 2 

Add peanut butter, sambal oelek or chilli sauce, kecap manis, fish sauce, sweet potato, coconut milk and 3 cups (750ml) water to the slow cooker. Cover. Cook for 2 1/2 hours on high (or 5 hours on low) or until the sweet potato is tender. Turn off the slow cooker. Set aside to cool slightly. Use a stick blender to carefully blend the soup until smooth.

STEP 3 

To make the chilli sambal, place the chilli, coconut, lime rind and lime juice in a food processor and process until finely chopped.

STEP 4 

Divide the soup among serving bowls. Top with the spinach and sprinkle with chilli sambal to serve.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.