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.
Serves66
Cook time2 hr 35 mins2 hour 35 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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