Sweet Potato Soup

  • cooking time
    30 m
  • serves
spray oil for cooking
1 medium (150g)
onion chopped
cloves garlic crushed
1 tsp
chopped chilli
2 tsp
ground coriander
1 kg
sweet potato cut into small cubes
4 cups (1L)
chicken stock
2 tsp
MAGGI Original Seasoning
1 185ml can
CARNATION Light & Creamy Evaporated Milk
1/2 cup (20g)
chopped coriander leaves chopped
crusty bread rolls


  1. Heat pan, spray with oil,add garlic, chilli and coriander, cook, stirring for 1 minute. Add sweet potato and stock. bring to the boil; simmer for 20 minutes, or until sweet potato is tender.Cool.

  2. Purée in a blender until smooth. Return to the saucepan; add Original Seasoning and Evaporated milk; reheat gently.


  3. Scoop out bread from the inside, leaving a 1cm wall; bake rolls on an oven tray, in a preheated 210ºc/190°c fan forced oven for 5 minutes or until crisp.Place rolls onto serving plates, fill with soup; sprinkle with fresh coriander.