Sweet Potato Soup with Blackberry & Basil Sauce

Marsh FarmSeptember 17, 2020

This creamy coconut milk and sweet potato soup looks pretty spectacular swirled with blackberry sauce. Serve as a dinner party starter or just treat yourself.


400g Field Fare sweet potato chips
2tbsp coconut oil
1 chopped onion
2 crushed garlic
1 x can coconut milk
500ml vegetable stock
150g blackberries
1tbsp chopped basil
1tsp lemon juice
2tbsp honey
2tbsp balsamic vinegar
2tbsp chopped parsley


  1. Preheat the oven to 200°C. Cut the sweet potato chips into chunks. Melt 1 tbsp coconut oil and rub the sweet potato in the oil, then roast in the oven for 40 minutes until cooked through.
  2. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes.
  3. Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot. Bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
  4. Blend the soup and top with the blackberry sauce and freshly chopped parsley.

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