John Myers
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Sweet Potato Soup with Mint and Coriander Pesto
The perfect sweet potato soup with mint and coriander pesto recipe with a picture and simple step-by-step instructions.
Soup
- 2 piece Large sweet potatoes
- 2 piece Shallots
- 1 liter Chicken broth, homemade is of course always nicer
- 0,25 liter Unsweetened coconut milk
- 0,25 liter Fresh thyme
- 2 tbsp Lemon juice
- 1 piece Chili pepper finely chopped
- Salt, pepper, cinnamon, nutmeg
Pesto
- 2 Handful Coriander and mint fresh
- 2 tbsp Pine nuts
- 1 tbsp Lemon juice
- 1 piece Peeled garlic clove
- 2 tbsp Olive oil
- Salt pepper
Soup
- Heat the oven to 200 degrees hot air, peel the sweet potatoes and wrap them in foil with the thyme sprigs. Cook until soft in the oven. Mix the chicken stock and coconut milk and bring to the boil. Peel and dice shallots, also chop the chilli pepper. Roast them together in a little olive oil, pour on the lemon juice, add cinnamon, nutmeg, salt and pepper. Put aside. Add the soft sweet potatoes and shallot mixture to the chicken / coconut broth, puree with the hand blender. If you don’t like it so thick, you can add some water. Serve with pesto.
Pesto
- Wash the coriander and mint (from my garden!) In equal parts, shake dry. Put the garlic clove, pine nuts, lemon juice, olive oil, salt and pepper in the moulinette (or whatever you use) to make a paste.
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