Creamy Sweet Potato & Coconut Soup with Harissa
A velvety, vegetarian soup blending sweet potatoes, coconut milk, and spicy harissa, topped with roasted chickpeas and toasted coconut flakes. Perfect for a cozy, wholesome meal.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course, Soup
Cuisine Comfort Food, Fusion, North African
Servings 44 people
Calories 250 kcal
1 pot For boiling sweet potatoes
1 Blender To blend the soup
1 Baking Tray For roasting chickpeas
1 Skillet For toasting coconut flakes
1 Spoon For stirring and garnishing
1 Bread knife To slice sourdough
- 350 g Sweet Potato (cubed) Peeled and diced into small cubes
- 30 g Chickpeas (canned, drained) Toss with harissa paste for roasting
- 10 g Coconut Milk (Full Fat) For blending into soup
- 5 g Harissa Paste For chickpeas and oil drizzle
- 3 g Toasted Coconut Flakes For garnish
- 1 slice Sourdough Bread (Vienna Slice) Toasted, served on the side
- 1 tbsp Olive Oil For roasting chickpeas
Heat a large pot over medium heat. Add cubed sweet potatoes and a splash of water or vegetable stock. Cook for 15-20 minutes until tender.
Blend the cooked sweet potatoes with coconut milk until smooth. Return to the pot and heat gently.
Preheat oven to 400°F (200°C). Toss chickpeas with harissa paste and olive oil, spread on a baking sheet, and roast for 20 minutes until crisp.
Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden. Set aside.
Pour the warm soup into bowls. Place a portion of harissa-roasted chickpeas in the center.
Drizzle with a touch of coconut milk and harissa paste mixed with olive oil for a spicy finish. Sprinkle with toasted coconut flakes.
Serve with a slice of toasted sourdough bread on the side.
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For extra richness, swirl in Greek yogurt or a vegan yogurt alternative.
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Add protein by topping with grilled tofu, shredded chicken, or a poached egg.
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For a smoky twist, stir in smoked paprika or chipotle powder.
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Bulk up the soup with lentils, quinoa, or wild rice.
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Garnish with fresh herbs like coriander, parsley, or microgreens.
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Use wide, shallow bowls and spiral coconut milk for a beautiful presentation.
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