Sweet Potato and Sesame Soup with Roasted Coconut

Tammy Fry Kelly

Vegan soup and bread

Another Soup for the Soup Lovers!

It’s no secret, I am a fan of soup.

And, the funny thing is, my kids love it too. Even my little man (who isn’t the biggest fan of vegetables), loves any soup I put in front of him, as long as it is smooth!

There really isn’t too much to a good soup – and that’s the beauty of it. You don’t need to be a rock-star in the kitchen to get it right. And, it is power packed with nutrients.

  1. ¼ Fry’s Polony/Slicing Sausage, cubed
  2. 1 red onions, chopped
  3. 1 garlic clove, finely chopped
  4. 20ml fresh ginger, finely chopped
  5. 30ml olive oil
  6. 20ml margarine
  7. 45ml dry sherry
  8. 2 tsp rapadura/coconut sugar
  9. 500ml/2cups water
  10. 3 sweet potatoes, chopped
  11. 4 carrots, chopped
  12. 15ml tomato paste
  13. 1 tsp Himalayan Salt
  14. 10ml sesame seeds, toasted (set aside some for serving)
  15. 1 tsp chilli flakes
  16. 400ml/1 tin coconut milk
  17. Handful fresh coriander, chopped
  18. 15ml cumin seeds, toasted
  19. ½ lemon, squeezed
  20. Fresh/shaved coconut, toasted for serving

Serves 8 (or 4 if you have 3 very hungry boys in your family)

Sweat the onions, garlic and ginger in the olive oil and butter for about 5 minutes.

Add the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes.

Add the water, sweet potatoes, carrots, tomato paste, sesame seeds, chilli flakes, coconut milk & salt.

Simmer until all the vegetables are soft, about 30-40 min.

Add more water only if necessary.

Purée with a hand blender.

Fry the cubed Polony in a little bit of oil until crispy and set aside.

Add the coriander, cumin seeds and lemon juice.

Serve hot with sesame seeds, coconut and Polony.

Serve with Sourdough or Rye Bread.

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