Pea and Coconut Soup with Sesame Sweet Potato Wedges


  1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
  2. Peel and slice the sweet potatoes into wedges and place in a medium bowl. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper and sprinkle with the sesame seeds. Place in a single layer on the prepared tray and bake in oven, turning once for 35 minutes or until cooked and golden.

  3. Chop brown onion. Peel potato and cut into 1cm cubes. Grate the zest from the lime and cut lime into six wedges. Reserve ⅓ cup of peas for garnish and place in a small bowl of warm water. Place 2 tablespoons of coconut cream in a small bowl for garnish.

  4. Heat 2 tablespoons of oil in a large saucepan. Add the onion and cook over medium heat for 5 minutes or until softened. Add the potato, 4 cups water and the stock cubes. Bring to the boil, reduce heat and simmer for 8-10 minutes or until potato is just tender. Add peas and bring back to the boil. Reduce heat to low and simmer for 5 minutes more. Cool slightly. Add coconut cream and stir to combine.

  5. Using a stick blender or food processor, blend the soup until smooth. Squeeze in the juice from 2 of the wedges and season to taste with salt and black pepper.

  6. Drain the reserved peas from the water. Warm the coconut cream in microwave for 10-20 seconds if firm. Spoon the soup into 4 warm bowls and top with a swirl of coconut cream and reserved peas. Serve with sweet potato wedges and remaining lime wedges.

TIP: Garnish with mint leaves.