So there has to be one upside to this freezing and somewhat miserable weather – the food that we make to warm ourselves up.
I must admit that generally I am not the biggest fan of soups. However I have been ill this week and thought that soup would be a safe stepping stone to reintroduce my stomach into eating again. When I do occasionally foray into the world of soup I gravitate toward the Asian varieties; pho, miso, laska etc as I love the depth of flavour in these cuisines. In this recipe I have combined my love of Asian aromatics with the classic British method of making soup (i.e. blending up any vegetables that are to hand). The result is pretty spectacular; vibrant in both colour and in taste this is a must try recipe to get you through the winter months.
Serves 4 – 6
Prep time: 15 minutes
Cooking time: 30 minutes
- 2 large sweet potatoes, peeled and diced
- 2 tbsp coconut oil
- 1 thumb sized piece of ginger, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 large bunch of fresh coriander
- 1 tsp chili flakes
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 400 ml coconut milk
- 600 ml water
- salt and pepper
- 1 tsp turmeric
- 1 lime
- sesame seeds or salted peanuts (optional for garnish)
- Heat the coconut oil in a large saucepan on a high heat. Add the garlic, ginger, coriander seeds, cumin seeds, chili flakes and the finely chopped stalks from the fresh coriander (reserving the leaves for garnish). Fry for around 3 – 5 minutes until the smell of these wonderful aromatics fill your kitchen. Add the sweet potato to the pan and fry for 5 minutes. You may need to add a little more coconut oil at this point.
- Pour the coconut milk, water and turmeric into the pan; season with salt and pepper, cover and leave it to simmer for 15 minutes or until the sweet potato has softened.
- Using either a food processor or hand held blender blitz the mixture until smooth. Return it to the pan, squeeze over the juice of 1 lime, stir until combined and heat it up for a further 5 minutes.
- Divide the soup between several bowls and top with the coriander leaves, sesame seeds or peanuts and a final sprinkle of chili flakes.
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