This delicious sweet potato soup has a slight spicy flavour and with the added coconut milk it creates a creamy and smooth consistency. Finished with chilli oil, chilli flakes, spring onions, black sesame seeds, fresh parsley and a sprinkle of unsweetened desiccated coconut.
Ingredients
4 medium sweet potatoes
2 medium brown onions
1 garlic clove, minced
2 litres vegetable stock
300ml coconut milk
1/4 tsp ginger
1 tsp cumin
Additional
Fresh crusty baguette
Chilli oil
Chilli flakes
Spring onions, chopped
Black sesame seeds
Sprinkle of unsweetened desiccated coconut
Salt & cracked black pepper
Method
- Peel and chop the sweet potatoes and onion and mince the garlic
- Add the potatoes and vegetables into a large saucepan along with the vegetable stock
- Bring to the boil on a medium-high heat and then reduce the heat and simmer until the potatoes and vegetables are cooked
- Allow the vegetables to cool slightly and then using a food processor, blend them together until smooth
- Stir in the coconut milk, cumin, ginger and seasoning
- Gently simmer the soup if necessary to bring it back up to temperature
- Divide into bowls and finish with a spoonful of coconut milk, a drizzle of chilli oil, chilli flakes, spring onions, black sesame seeds and desiccated coconut
- Serve with a warm crusty baguette
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