I have a food memory. I couldn’t tell you all the names of the people I went to high school with but I can remember the taste, sight and texture of dishes I’ve eaten decades ago. This recipe is a case in point as it’s inspired by a sweet potato and sweetcorn soup I ate one memorable evening in 1996 at Ruby’s, a long-closed Rundle Street restaurant that would probably be described as ‘hipster’ today. I’d never seen sweet potato and corn in a soup before and was struck by how good it was.
The dinner at Ruby’s marked the beginning of a perfect evening. After dinner, my friend Barbara and I went to watch the British dance theatre troupe DV8 perform at the Adelaide Festival Centre as part of the Adelaide Festival of Arts. After a mesmerising performance, I then met up with my friend Kerina to watch British indie band, Elastica, play an incredible set at the Tivoli Hotel.
It was three amazing experiences in one night and it all started with soup. 
Sweet Potato and Corn Soup
- Total Time: 80 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free, Dairy-Free
Description
Creamy, vibrant, and subtly sweet, this coconut milk soup is a flavor explosion. Perfect on a chilly evening, or with a grilled cheese for a fun twist.
Ingredients
- 3 lbs (1400 g) sweet potatoes
- 6 cups (1400 ml) water
- 4 ears corn
- 1 cups (240 ml) coconut cream
- 1 cups (237 ml) water
- 1 tsp salt
- 4 cups (950 ml) water
- 1 tsp minced ginger or 1 inch piece fresh ginger, grated
- 1 tsp lemongrass or 1 fresh lemongrass stalk, white part only
- 1-2 Birds Eye chillies
- Fresh coriander and/or basil leaves
- 2 limes
Instructions
- Heat oven to 356°F (180°C) and line a baking tray with tinfoil. Arrange whole sweet potatoes on top and roast for 45 minutes, or until a skewer slides easily through the flesh. If needed, roast for an additional 10 minutes.
- For the Soup:
- In a large pot, bring 1 litre (approximately 4 cups) of water to a boil and add corn. Boil for 8 minutes.
- While the corn cooks, combine coconut cream, 1 cup water, and 1 teaspoon salt in a container large enough to hold four corn cobs.
- Add corn to the coconut mixture, turning to coat. Remove corn and grill until cooked. Cool slightly, then slice the corn kernels off the cob.
- When sweet potatoes are ready, cool for 10 minutes, peel, and place the flesh in a large pot with 1 litre (approximately 4 cups) water, the remaining coconut mixture, ginger, lemongrass, and chili.
- Blend the soup with an immersion blender. Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with corn, coriander/basil, and lime wedges.
Notes
- For a smoother soup, strain the blended mixture before serving.
- To reduce sweetness, use less coconut cream or add a squeeze of lime juice at the end.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 40
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Do I need to roast the sweet potatoes before adding them to the soup?
Roasting isn’t required since the sweet potatoes will soften as they simmer in the broth. However, roasting them first deepens their natural sweetness and adds a slight caramel note to the finished soup.
Can I use frozen corn instead of fresh?
Frozen corn works well here and is convenient year-round. Add it toward the end of cooking since it only needs a few minutes to heat through.
How do I make this soup thicker or thinner?
Blend a portion of the soup for a thicker, creamier texture while leaving some chunks for body. Add more broth a little at a time to thin it to your preferred consistency.
