Purple Sweet Potato Soup

Jl. Pantai Batu Mejan No.67A, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351

We love the local Purple Sweet Potato and we wanted to do a twist of a dish. If you can’t find purple sweet potato, you can substitute with any sweet potato that is available where you are.

Ingredients

This Recipe Serves 2

250 gr Purple Sweet Potato

25 gr Beetroot

50 gr Cashews

3 pcs Bay Leaves

2 bunches Fresh Rosemary

2 Kaffir Lime leaves

80 gr Onion

3 cloves Garlic

4 gr Ginger

Olive oil

Salt

Direction

  • Peel your purple sweet potatoes and beetroot, chop them into cubes. Prepare a pot of water and bring it into boil.
  • Once water is brought to boil, put in your purple sweet potatoes, beetroot, cashew, bay leaves, rosemary and a bit of salt. Boil all ingredients together until sweet potato & beetroot is soft. Then drain the water, take out the bay leaves and rosemary, then leave them to cool. Set a side a bit of the water for later.
  • Chop onion, garlic & ginger finely, then roast them with olive oil until caramalized and fragrant.
  • Prepare blender or food processor. Add in all ingredients into the blender, add a little bit of the water from the earlier boil if needed, blend until smooth. Add more salt to your liking.
  • Enjoy them hot, add a little bit of yogurt or coconut yogurt if you’d like.
  • Serves

    Serve in a bowl on the plate with guacamole or another dipping sauce and some bread.

    Chef's Tip

    Enjoy hot, add a little bit of yogurt or coconut yogurt if you’d like.

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