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By Laura ::  G-Fresh Spices 


1tbsp vegetable oil

1 large brown onion (chopped)

2 tbsp G-Fresh Minced Chilli

1 tbsp G-Fresh Minced Ginger

1 tsp G-Fresh Coriander (ground)

850g sweet potato (peeled and chopped)

4 cups (1 litre) vegetable stock

1 cup of water

1 tbsp fish sauce

1 tbsp lime juice

2 tsp brown sugar

Pinch of G-Fresh Chillies (Crushed)

200g coconut yoghurt (natural)

Lime cheeks (to serve)

Fresh coriander (to garnish)


Heat oil in large pot over a med-high heat; cook onion, stirring for 5 minutes or until soften. Add chilli, ginger and coriander, stirring for 1 minute or until fragrant.

Add sweet potato, stock and the water. Bring to boil. Reduce heat to low, then simmer (covered) for 20 minutes or until sweet potato has softened. Remove from heat, allow to stand for 5-10mins (stirring every 2-3 minutes).

Blend (in batches) until smooth. Add fish sauce, lime juice, sugar and yoghurt. Season with G-Fresh Atlantic Sea Salt and Black Pepper to taste.

Ladle soup into bowls, then garnish with coriander, lime cheeks and crushed chillies (to your liking).


Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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