Sweet potato, ginger and spring onion soup

45 minutes



  • vegetable oil, for frying
  • 4 spring onions, roughly chopped
  • 3 garlic cloves, sliced
  • 30g of ginger, finely chopped
  • 3 sweet potatoes, weighing around 750g in total, sliced
  • 400ml of coconut milk
  • 400ml of water
  • salt
  • pepper


  • 2 spring onions, finely chopped
  • 1 knob of ginger, finely chopped
  • 50g of vegetable oil
  • salt


Heat a splash of olive oil in a large pan and gently sweat the spring onions, garlic and ginger with a pinch of salt until soft without colour (about 3 minutes)
Add the sliced sweet potato to the pan and cook for a few minutes, then add the coconut milk and water. Simmer for 30 minutes
Prepare the garnish as the soup cooks. Place the ginger and spring onion in a small pan with the vegetable oil and heat over a very low heat for a few minutes. You want the ginger and spring onion to be just soft and flavouring the oil, rather than sizzling
After 30 minutes, check if the sweet potato is soft. If so, transfer the contents of the pan into a blender and blitz into a smooth soup. Taste and season with salt and pepper
Serve hot with a drizzle of the ginger and spring onion dressing and a crack of black pepper