Coconut Sweet Potato Soup
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f you are looking for a recipe for some delicious soup you may like to try the following:
For a creamier consistency use coconut cream rather than milk. Serves four: A quarter cup vegetable oil 1 red onion 1 carrot, peeled and chopped 1 tomato, chopped 2cm piece ginger, peeled and finely chopped 1 garlic clove, crushed 1 tsp ground cumin 1 kg sweet potato, peeled and chopped 4 cups vegetable stock or water Half a tsp chilli flakes, plus 1 tsp extra to serve 400 ml can coconut milk or cream Lime juice to taste, plus lime wedges to serve Toasted coconut flakes Coriander leaves, to serve In a large saucepan heat half the oil on high. Saute onion 3-4 min until tender. Add carrot, tomato, ginger, garlic and cumin. Cook 1-2 mins, stirring, until fragrant. Add sweet potato, stock and chilli flakes. Bring to boil. Reduce heat to medium and simmer 20-25 mins until vegetables are tender. Using a hand blender, puree soup until smooth. Stir coconut milk or cream through. Reheat on low, stirring. Add juice and season to taste. Ladle soup into serving bowls. Top with toasted coconut, coriander leaves and extra chilli flakes. Serve with lime wedges. – Thanks to the West Australian for this recipe
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