This is a creamy, slightly sweet, warming soup that is really easy to make and takes less than 30 minutes.
Step 1: Ingredients
• 2 tbsp. olive oil• 2 cloves of garlic
• 1 onion, sliced
• 2 pinches of chili flakes
• 2 pinches of ground ginger
• 400 g of sweet potato
• 400 ml of chicken or vegetable stock
• 200 g creamed coconut
• 50 g fresh coriander [cilantro] leaves, chopped (optional)
• Salt and pepper to taste
• Coriander or spinach to garnish
Step 2: Heat Oil
Heat the olive oil in a large sauté pan, then add the finely chopped onion and the crushed garlic. Gently sauté for 3–4 minutes, or until soft and golden brown.Step 3: Add Spices and Sweet Potato
Once the onion and garlic are cooked through, add the chili flakes and ground ginger, sautéing for a further 2–3 minutes. Then add the peeled and chopped sweet potato, cooking for 2–3 minutes.Step 4: Add the Stock and Coconut
Now add the stock (hot) and coconut. Allow to cook for about 10 minutes. Take care when adding hot liquid to a hot pan. At this stage, if you wish to add the optional chopped coriander leaves then do so.Step 5: Remove from Heat
Remove from the heat and allow to cool before pouring into a blender or food processor. Beware of adding hot liquids to a blender. Hot liquids can scald!Blend until it has a smooth and even consistency. You might find that you need to add a little warm water to thin it out, but this is entirely up to you.
Step 6: Get Ready to Enjoy
Reheat or store in freezer. If you are going to freeze the soup then it is essential to let the soup reach room temperature before putting it in suitable containers and freezing.Season to taste and garnish with coriander [cilantro] (or anything green) and serve with homemade crusty bread. It’s really quite delightful.
This recipe has been adapted from “Healing Spices” by Instructables.com. To buy this book, click here.
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