Sweet Potato Soup with Roasted Aubergine

Sweet potato for me is such a comfort food. I love nothing more than after a long day retiring on the couch with just a big delicious bowl of roasted sweet potatoes. No matter how many potatoes I cook I always end up eating them all straight from the oven, but if you, unlike me, have some levels of self-restraint they make great leftovers for lunches and dinners the following day and can bulk up an otherwise boring salad.

I always add cinnamon and paprika when roasting my sweet potatoes as the cinnamon enhances the sweetness and the paprika adds a little spice. Cayenne pepper can also be used but do so sparingly.

Having been feeling pretty unwell lately my body was craving comfort and nourishment so what better than a big warm bowl of sweet potato and soothing coconut milk soup.

Ā IMG_7914Roast sweet potato soup with a drizzle of Arganic argan oil and Roasted Aubergine Discs



3 Sweet potatoes

2 cloves of garlic

1cm fresh ginger

1 can of coconut milk

Coconut oil



1 tsp turmeric

Dried herbs

Salt & pepper

Optional topping/side dish:

2 aubergines

Za’atar spice/salt & pepper

Olive oil


First off, get the oven on and start prepping the potatoes & aubergines if using them as a topping. Peel and cut the potatoes into even sizes and place all on a baking tray with approx 2 tbsps coconut oil, some salt and pepper and a sprinkle of dried herbs, cinnamon and paprika to coat all evenly. Cut the aubergine into even discs and coat with za’atar spice & olive oil which I find works better as they don’t dry out as much than when using coconut oil.

Roast the potatoes and aubergine for approx 45mins, tossing occasionally and in the meantime prep the other ingredients.

In a pan, fry the garlic and thinly sliced ginger in 1 tsp coconut oil until golden brown then add turmeric and fry for 1minute. Turn off the heat until ready to add the sweet potato.


Once roasted, add the sweet potato and the coconut milk to the garlic and ginger and bring to the boil. Once boiling reduce to a simmer and cover leaving to simmer and allowing the flavours to infuse for approx 20mins.


Using a hand blender gently blend all ingredients into a smooth soup. Taste and adjust seasoning with salt and pepper to your own liking. Serve immediately with aubergine discs and a drizzle of Arganic argan oil as I did in the first picture above.


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