Star Anise-Roasted Sweet Potato and Coconut Soup with Citrus Oil

Turn a Sunday meal into a tasty delight with this delicious star anise-roasted sweet potato and coconut soup with citrus oil recipe, extracted from Gourmet Sisters by Sue Allen and Ilse Fourie.

Allen’s and Fourie’s relationship was formed when they were both contestants in the first series of MasterChef South Africa in 2012, with Fourie making it to seventh place and Allen reaching number two. The idea was simple: a collaboration of around 44 of the two’s favourite ingredients. Each shared a recipe, interpreting the ingredients differently. Ingredients are seasonal and readily available to the South African market. “We wanted to inspire South Africans to try different things with common ingredients.”

Serves 4 to 6
5 white-fleshed sweet potatoes

Sweet potatoes

Olive oil
4 star anise
1 onion5 cloves garlic, chopped
1 tsp chilli powder
1 tsp ground cumin
1 tsp five-spice powder
2 cups chicken stock
1 x 400ml tin coconut milk
Zest of 1 orange

Salt to taste
Citrus oil
1/3 cup olive oil

virgin olive oil
Zest of 2 oranges



Preheat the oven to 200°C. Peel and slice the sweet potatoes, and then rub with olive oil. Place on a baking tray with three of the star anise, and roast for 40 minutes.

Discard the star anise and purée the sweet potatoes in a blender. Set aside. Heat a little oil in a large saucepan, and sauté the onion, garlic, chili powder, cumin powder, five-spice and the remaining star anise for five minutes. Add the chicken stock, coconut milk, roasted sweet potato purée and orange zest. Bring to a simmer and season to taste.

To make the citrus oil, heat the olive oil and add the orange zest. Cook for 10 minutes on low heat. Serve the soup with a drizzle of the citrus oil.