Back to Recipe Menu

Spiced sweet potato soup


  • Place ½ onion, the garlic, chillies, lemongrass, coriander, spices, sambel, seasonings and ¼ cup stock in a processor. Whiz up to form a paste.
  • Heat oil in a heavy-bottomed pot and add the spice paste. Fry for a few seconds to release flavours, stirring now and again. Then add the remaining onions and potatoes. Mix well and add the remaining stock. Cover, bring to the boil and rapidly boil for 20-30 mins until the vegies are very tender.
  • Then blend the soup in the processor.
  • Serve in individual bowls with a dollop of yoghurt and a garnish of coriander on top.


  • 2½ large onions, chopped
  • 1 garlic clove, chopped
  • 2-3 small red chillies, chopped
  • ½ lemongrass stalk, finely sliced
  • ½ bunch coriander, chopped
  • 1 tspn each of ground cumin & turmeric
  • 2 tspn ground coriander
  • 1 tspn sambel oelek
  • freshly ground salt & pepper
  • 1 litre + ¼ cup vegetable stock
  • 2 tbsp canola oil
  • 5 medium sweet potatoes, peeled & chopped
  • 2 potatoes, peeled & chopped
  • low fat yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm