Autumn is here and that means one thing in my house: soup is back on the menu! We've had a cold snap here in the UK this week and this soup was perfect over the weekend to add a bit of warmth into the house. For extra heat, you could add fresh or dried chilli peppers, though I omitted them because I was giving this to my 11 month old daughter, who absolutely loved it.
Serves 3 - 4
Ingredients
1 onion, chopped
2 cloves garlic, crushed
1/2 inch fresh ginger, peeled and grated
900g sweet potato, peeled and chopped into 1/2 inch squares
250ml vegetable stock
400ml (1 can) coconut milk
250g coconut cream
2-3 tsp lemongrass paste (to taste)
juice from 2 limes
salt and pepper, to taste
Instructions
1. Fry onion, garlic, ginger and lemongrass on medium heat until softened.
2. Add sweet potato, stock, coconut milk and coconut cream and bring to the boil.
3. Lower the heat, and cook on medium heat for 30 - 40 minutes or until sweet potato is soft and cooked through.
4. Blend the soup in batches (or use a hand blender to blend in the pan), return to the pan, and add the lime juice, salt and pepper. Cook for a further 5 minutes or so.
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