Wednesday, 3 November 2010

Spicy Sweet Potato and Coconut Soup

This is what Toby and I had for lunch today, and will probably have quite regularly over the coming Winter months. Luckily I had some leftover for when my friend popped round after I'd helped her move house. I seem to have become something of a feeder friend these days!
Anyway here's how to re-enact this in your very own home:

Serves 3-4
Knob of butter
Olive oil
5 small sweet potatoes (or approx 3 large), peeled and cubed
1 onion, finely chopped
1 garlic clove, crushed
1 tsp garam masala
1 tsp turmeric
A pinch of dried chilli flakes
Just under 1 litre organic vegetable stock
1/4 can light coconut milk
1. Melt the butter with the oil and in a large saucepan. Add the onion and garlic and soften on a low heat for about 5 minutes.
2. Add the spices and cook for about 30 seconds until fragrant.
3. Add the sweet potato, stir everything together well, then pour in the stock. Bring to the boil, then reduce heat and simmer for 15-20 minutes.
4. Remove a couple of ladelfuls of the stock and keep to one side-this will all become clear soon!
5. Pour in the coconut milk. Whizz the soup with a hand-held blender until completely smooth.
6. Now you can gradually add some stock back to the pan, until you reach the desired consistency. You want the soup to be smooth and velvety, and not too watery.
Remember you can always make a soup thinner, but it is very hard to thicken if you've added too much stock!
7. Season to taste. This is delicious served with nann bread and sprinkled with coriander, if you have it.

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