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Caribbean · Soup

Coconut and thyme Sweet Potato Soup

The kind of Caribbean plate you make on repeat. coconut and thyme, a proper steam, and a finish of fresh herbs.

4.3 from 1,059 cooks
Prep12 min
Cook25 min
Serves6
LevelEasy
Free to cook
Coconut and thyme Sweet Potato Soup
Method

How to cook it

Prep everything first: chop the aromatics, measure the coconut and thyme elements, and pat the sweet potato dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the sweet potatoes and steam until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the thyme and the rest of the coconut and thyme flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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