Sweet Potato Soup with Roasted Sweet Corn (or 'A Darn Sweet Soup')

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These photos are already about a month old. They were taken in the light of dusk with one valiant warrior still awake enough to photo bomb my window sill set up. Undoubtedly such commitment grants a 15 minute of fame-permit on my internet corner! As I am writing this I am in Punakaiki, New Zealand and am pretty pleased to have daylight up until 9pm. Quite the changeover from northern Sweden!

This week's recipe is a soup made of sweet potato and coconut milk with some carrots joining the party (for that extra bit of sweetness!). Now if food blogging was like fashion; I have seen so many recipes where roasted sweet corn is used as a soup topping 'this season' and it seemed like great fun. Especially since I love to add texture and chewiness to my soups! Without further ado, here is a darn sweet soup.

You might also like: 3 ways to make your soup more filling + fun.

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Sweet Potato Soup with Roasted Sweet Corn

  1. Saute onion until soft, about 5 mins.
  2. Add curry paste and let saute for another minute.
  3. Add diced sweet potatoes and carrots along with the vegetable broth. Bring to a boil, then let simmer for 10-15 mins. 
  4. Add coconut milk and coriander. Leave to simmer another 5 minutes.
  5. In a medium skillet, heat up oil and saute sweet corn until they turn golden and start to smell like popcorn.
  6. Serve soup hot with fresh coriander and roasted sweet corn on top!
  • 1 onion
  • 2 carrots
  • 2 sweet potatoes, smaller sized
  • 1 tbsp red curry paste
  • ½ litre vegetable broth
  • 1 can (à 400 g) coconut milk
  • a handful fresh coriander + more to serve
  • ½ a lime, juice of

Roasted Sweet Corn

  • 3 dl sweet corn (1.2 cup)
  • oil
  • ground paprika, chilli, coriander
  • pumpkin seeds (opt.)

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More soups to try this season: