Sweet potato & coconut veloute


Sweet potato & coconut veloute

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 500 sweet potato
  • 400 ml can of coconut milk
  • 1 tsp ginger juice
  • 1 tsp sugar
  • 1 pinch sea salt
  • white pepper
  • ½ vanilla pod
  • groundnut oil


  1. Peel the sweet potato and put aside a few very thin slices for decoration. Dice the rest. Open the can of coconut milk, skim off roughly 4 tbsp of the thicker cream and reserve. Pour the remainder into a non-stick pan with 250 ml water. Add the diced sweet potato and bring to the boil. Turn down the heat and simmer until tender.

  2. Purée finely, then season with , salt, sugar, and pepper. Scrape the seeds of the vanilla pod and add to the velouté. Continue to cook until you achieve the desired consistency.

  3. Cut the sweet potato slices into thin strips and fry in some groundnut oil. Lift with a slotted spoon and drain on kitchen paper.

  4. Serve the velouté in bowls, with a dollop of coconut cream and decorate with the sweet potato crisps.

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