Spiced Sweet Potato Soup with Hazelnut Dukkah Aillade and Whipped Coconut

  • ¼ cup olive oil
  • 2 tablespoons butter
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 2 pounds sweet potato, cut into 1-inch pieces
  • Kosher salt, as needed
  • 1 tomato, peeled, diced and seeded
  • ½ cup red wine vinegar
  • ½ teaspoon turmeric
  • 1½ tablespoons cumin seeds, toasted and ground
  • ½ teaspoon garam masala
  • 2 fresh bay leaves
  • 1 teaspoon sugar
  • 2 quarts vegetable stock
  • ½ cup heavy cream
  • ½ cup infused heavy cream*
  • Hazelnut dukkah aillade, recipes follow
  • Whipped coconut, procedure follows

Heat olive oil and butter in a Dutch oven and saute onion and garlic over medium heat. Add sweet potato and season with salt. Cover, lower heat to a simmer and cook until the sweet potato is tender.

Add tomato, vinegar, turmeric, cumin, garam masala, bay leaves, sugar and vegetable stock. Bring to a simmer and add the heavy cream and infused heavy cream. Bring to a boil and remove the soup from the stove. Remove bay leaves. Puree the soup and pass through a fine mesh sieve. Adjust seasoning with salt as needed. Garnish with hazelnut aillade, dukkah and whipped coconut. Makes 8 servings, each about 45.7 mg THC based on a 15 percent strain.

*Get the recipe for heavy cream here.

Hazelnut Dukkah Aillade

  • 1 cup hazelnut oil
  • ½ cup extra-virgin olive oil
  • 1½ cups roasted hazelnut dukkah, recipe follows
  • 1 shallot, minced
  • 1 small clove of garlic, minced
  • Zest of 1 orange
  • 1 lemon, juiced
  • 1 orange, juiced
  • Splash Moscatel vinegar
  • 1 tablespoon honey
  • 2 drops orange blossom water
  • Kosher salt and freshly ground
  • pepper, to taste

Add the oils to the hazelnut dukkah. Combine remaining ingredients.


  • ½ cup hazelnuts, roasted
  • ¼ cup sesame seeds
  • 2 tablespoons coriander, toasted
  • 2 teaspoons nigella seeds
  • 1 tablespoon cumin, toasted
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sumac
  • Salt, to taste

Toast nuts and clean off the skins. Toast and grind the spices. Combine and season to taste.

To make whipped coconut: Place 1 can of coconut milk in refrigerator overnight. Open can and separate fat from milk. Whip fat in stand mixer until fluffy.

Recipe by Chris Pandel

Photography by Frank Lawlor


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