Sweet Potato and Sesame Soup

with toasted coconut and crispy Polony

Serves 8
Cooking time 1 hour 10 minutes


¼ Fry’s Polony/Slicing Sausage, cubed
300g red onions, chopped
1 garlic clove, finely chopped
20ml fresh ginger, finely chopped
30ml olive oil
20ml margarine
45ml dry sherry
15ml palm sugar
300ml water
750g sweet potatoes, chopped
750 g carrots, chopped
10ml soy sauce
15ml tomato paste
10ml sesame seeds, toasted (extra for serving)
10ml chilli flakes
800ml coconut milk
50ml fresh coriander, chopped
15ml cumin seeds, toasted
½ lemon, squeezed
Fresh coconut, grated and toasted for serving
Extra 100g sweet potatoes, diced and lightly sautéed for serving


Sweat the onions, garlic and ginger in the olive oil and margarine for about 5 minutes. Add the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes. Add the water, sweet potatoes, carrots, fish sauce, tomato paste, sesame seeds, chili flakes and coconut milk.

Simmer until all the vegetables are soft, about 1 hour. Add more water only if necessary. Purée with a hand blender. Fry the cubed Polony in a little bit of oil until crispy and set aside.

Add the coriander, cumin seeds and lemon juice. Serve hot with sesame seeds, coconut, Polony and sautéed sweet potatoes.

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