Indonesian Sweet Potato Soup

by Claire Minnaar

If you bring me soup – I will be your friend.

Introduction (when it’s suitable, why it’s good to eat, etc)

A delicious combination of sweet vegetables and hot spices.

Indonesian Sweet Potato Soup

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 30ml Peanut Oil
  • 1 Large/150g White Onion, diced
  • 2 Green Chillies, sliced
  • 5-6 Sprigs of Coriander
  • 30ml Soy Sauce
  • 2 tsp Turmeric
  • 4 Large Sweet Potatoes, peeled and sliced
  • 2 cups Vegetable Stock
  • 1 Tin Coconut Milk
  • 1 tsp Salt
  • Red Skin Peanuts
  • Spring onions, julienned


  1. Heat the peanut oil in a large pot over medium heat.
  2. Add the onions, chilli and coriander and saute till onions are translucent and soft.
  3. Add the turmeric and soy sauce and cook for another minute or two. 
  4. Add sweet potatoes, stock and coconut milk.
  5. Increase heat and bring to boil. 
  6. Reduce heat and allow to simmer till sweet potato slices begin to fall apart. Blend the soup and decant into bowls.
  7. Garnish with peanuts and spring onions. 

Credit: Nicole Ferguson

Join the List

Subscribe to our mailing list and stay informed on what's happening on MomTalk!

Awesomeness! Thank you for subscribing!

Oh dear! Something has gone wrong. Please try again.

You may also like

Leave a Comment