Sunday, April 25

Sweet Potato, Ginger & Coconut Soup

This soup is based on a recipe from my Food For Thought cookbook. It's so yummy and filled with flavour. It also takes very little time to whip up, since the potato is grated first and hence cooks quickly. 

Sweet Potato, Ginger & Coconut Soup

1 onion, chopped
1 Tbs olive oil
Fresh ginger, approx 1 inch piece, chopped
2 tsp cumin
1 fresh chilli, finely chopped
1 large sweet potato, peeled & grated
1 stalk lemongrass
1 can coconut milk (400ml)
750 ml vegetable stock
juice 1/2 lime
fresh coriander to garnish

1. In a pot, stir fry onion in oil, then add ginger and chilli. Cook until onion translucent.
2. Add sweet potato and lemongrass, coconut milk & stock. Cook until potato is tender. Add lime juice.
3. Blend soup in a food processor or blender, in batches (the lemongrass stalk can be blended as well, or removed first). Add salt & pepper to taste.
4. Garnish with fresh coriander.

1 comment:

Nancy said...

Great recipe! I love sweet potato soups, and this sounds so delicious with the lemongrass and coconut milk and other spices. Bookmarking it!