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Sweet Potato Soup with Coconut Milk & Ginger
SERVES: 6 • TOTAL TIME: 1 HOUR
Ingredients:
1.5 kg sweet potato
3 tbsp olive oil
¾ cup thinly sliced shallots
3 cloves garlic, minced
5 cm piece of ginger, minced
¾ tsp ground coriander
½ cup coconut milk, plus extra for serving
4 cups vegetables stock
1 tbsp fresh lime juice
1 cup water
Salt and pepper
Directions:
Heat oven to 200˚C. Peel sweet potato and cut into chunks. Place sweet potato in a baking tray with 1 tablespoon of olive oil and season with salt and pepper. Roast until the sweet potato is very tender when pierced with a fork, about 40 minutes. Remove from oven and let cool for 15 minutes.
In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add shallots and garlic, season with salt and pepper and cook until the shallots are soft and translucent, about 6-8 minutes. Add ginger and coriander and cook until very fragrant, about 2 minutes. Stir in stock, one cup of water and 1 teaspoon of salt. Add sweet potato to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Allow to cool for 5 minutes.
In batches, puree the soup in a blender until smooth. Return the soup to the pot and heat over a medium heat. Whisk in the coconut milk and cook until warmed through. Remove from the heat and stir in the lime juice before seasoning with salt and pepper.