The earthy flavour of local sweet potatoes marry well with a touch of chilli and the soothing creaminess of coconut milk to produce a wonderfully elegant and satisfying dish.


  • Soups and Stews
  • Vegetarian


  • Asian

Prep Time

5 minutes

Cooking Time

40 minutes


If soup is too thick for your personal preference, add a little dairy milk or water to thin to desired consistency. Serve in bowls garnished with the peanuts and spring onion.


1 pack Dewcrisp Sweet Potato Soup Mix
30 ml peanut oil
2 green chillies, sliced
20 ml soy sauce
5 ml turmeric
500 ml vegetable stock
1 can Food Lover's Signature Coconut Milk
a few sprigs coriander, chopped
5 ml salt
red skin peanuts, for garnish
spring onion, finely sliced, for garnish


Heat the oil in a large pot; add the soup mix and fry for a few minutes until the vegetables become slightly softened.
Add chilli and turmeric and fry for a further 2 minutes.
Pour in the vegetable stock and soy sauce; simmer until vegetables are completely soft.
Remove from heat and blitz the vegetables with a hand blender or in a food processor until smooth.
Return to heat, adding coconut milk, extra coriander (if desired) and seasoning to taste. Allow to warm through.
Oxtail & Bacon PotjieBaked Seafood Florentine