There is something that I find really relaxing about making soup. I’m not sure why this relates specifically to
The aromatic spices of this warming soup make you feel inside and out and
- 700g Sweet potato peeled and chopped into small chunks
- 1 large/ 2 small onions finely chopped
- 2 cloves of crushed garlic
- 1-2 teaspoons
- 1 teaspoon
- 1 teaspoon cumin
- 1 teaspoon medium curry powder (can
- I teaspoon chopped chilli (optional – I
- 1/2 – 1 tablespoon of fresh ginger (again I use the lazy stuff)
- 1 litre vegetable stock
- 1 can coconut milk
- a (very) generous squirt of lime juice (although this is optional)
- Heat the oil in a large saucepan (I use a stock pot as this recipe makes a lot of soup). Once the oil is hot enough, sauté the onions until they are soft and then add the garlic,
garam massala, corriander, cumin, curry powder, ginger and chilliif you are using. Mix these in with the onions.
- Add the sweet potatoes and coat them in the spices. Now add the stock and simmer for 15-20 minutes, until the potato is really soft (I stab mine with a fork to check).
- Take the soup off the heat and if you’re sensible you’ll let it cool down a bit (for safety – not culinary- reasons). Once it’s cool enough, blend the soup until it is really smooth. I’ve used both a hand blender and a proper blender, I prefer a hand blender because there’s less washing up but it does take a little longer.
- pour the soup back into the pan, if you used a blender, and put it back onto a low heat. Stir in the coconut milk and make sure that it is properly mixed in. Add in the lime juice if you are using.
I like to serve this with a dollop of Greek yoghurt because it it makes it even creamier and crusty bread because, who doesn’t love warm crusty bread!