A Flavorful Fusion: Sweet Potato and Coconut Soup
Spiced Sweet Potato and Coconut Soup
Ingredients
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
2.5cm/1in piece of fresh ginger, peeled and diced
4 large carrots, chopped
3 celery sticks, diced
500g/1lb 2oz sweet potatoes, peeled and cut into chunks
600ml/1 pint hot vegetable stock
240ml/8fl oz coconut milk
2 tsp ground turmeric
½ tsp ground cumin
½ tsp grated nutmeg
A handful of parsley, finely chopped
salt and freshly ground black pepper
Method
Prep: 20 mins. Cook: 30–35 mins.
Heat the olive oil in a large saucepan set over a low to medium heat. Cook the onion, garlic, ginger, carrots, celery and sweet potatoes for 10–15 minutes, stirring occasionally, until tender but not coloured.
Add the stock and bring to the boil. Reduce the heat immediately and simmer for 15 minutes, or until all the vegetables are tender.
Blitz the soup in batches in a blender or food processor until it is thick, velvety and smooth. Return to the pan.
Stir in the coconut milk and ground spices and reheat gently over a low heat. If the soup is too thick, just add some more coconut milk. Season to taste with salt and pepper and stir in the parsley.
Spiced Sweet Potato and Coconut Soup
Ingredients
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
2.5cm/1in piece of fresh ginger, peeled and diced
4 large carrots, chopped
3 celery sticks, diced
500g/1lb 2oz sweet potatoes, peeled and cut into chunks
600ml/1 pint hot vegetable stock
240ml/8fl oz coconut milk
2 tsp ground turmeric
½ tsp ground cumin
½ tsp grated nutmeg
A handful of parsley, finely chopped
salt and freshly ground black pepper
Method
Prep: 20 mins. Cook: 30–35 mins.
Heat the olive oil in a large saucepan set over a low to medium heat. Cook the onion, garlic, ginger, carrots, celery and sweet potatoes for 10–15 minutes, stirring occasionally, until tender but not coloured.
Add the stock and bring to the boil. Reduce the heat immediately and simmer for 15 minutes, or until all the vegetables are tender.
Blitz the soup in batches in a blender or food processor until it is thick, velvety and smooth. Return to the pan.
Stir in the coconut milk and ground spices and reheat gently over a low heat. If the soup is too thick, just add some more coconut milk. Season to taste with salt and pepper and stir in the parsley.
