SPICED SWEET POTATO AND COCONUT SOUP
This soup is great to make for ‘the morning after the night before’ and will definitely wake you up and bring you back to life. Substitute the sweet potatoes for pumpkin flesh or butternut squash also.
2 tbsp sunflower oil
2 onions, chopped
2 red peppers, deseeded and chopped
2 garlic cloves, chopped
5cm piece of fresh root ginger, peeled and grated
½ tsp ground cumin
1 red chilli, deseeded and chopped
1 level tbsp Thai red curry paste (or to taste)
1kg sweet potatoes, peeled and cubed
1.5l/2½ pt vegetable stock
200ml/1/3pt coconut milk, plus extra garnish
salt and freshly ground black pepper
sweet potato croutons, sliced chilli, fresh coriander and lime slices, to serve
Heat the oil in a large pan, add the onions, red peppers, garlic and ginger and cook for a few mins until starting to soften.
Add the cumin, chilli and curry paste and cook for another min. Add the sweet potatoes and stock, bring to the boil, cover and simmer for 30 mins, until the sweet potato is tender.
Add the coconut milk and then blend in a food processor until smooth. Reheat and season.
Garnish the soup with a swirl of coconut milk, the sweet potato croutons, sliced chilli, fresh coriander and an extra grinding of black pepper.
Serve with slices of lime on the side.
Sweet Potato Croutons
Preheat oven to 180C fan oven/Gas mark 6
Dice up some peeled sweet potatoes and cut into “sugar size cubes”. Drizzle with a little olive oil and roast for approx 20 mins.