This soup is such a treat, the coconut milk and chili give it that oriental edge and it is really good for you too! I first tried it when it caught my eye in a supermarket, in the fresh soup section and having tried and loved it, I vowed to make my own. I found this recipe online and used it as a starting point, not much needed changing at all, but I did add a little extra chili. I love how vibrant this soup looks and how creamy it tastes. I know some people think of soup as a winter thing, but this is a summer soup, if ever I saw one.
- 500 g of sweet potato, peeled and chopped into chunks
- 1 can (~400 ml) of coconut milk
- ~400 ml of water (just refill the can with water once you’ve poured the coconut milk in)
- 2 cloves of garlic, peeled
- 1 onion, peeled and chopped
- 1 red chili, chopped, seeds removed (more or less to taste)
- 3 cm of fresh ginger, peeled and grated
- 2 tbsp of olive oil (optional if using a soup maker)
Method: (Makes 4 portions)
If you’re lucky enough to own a soup maker, this is such a quick and easy job. Place all the ingredients into the soup maker, adding the olive oil if you’d like (it will add more depth of flavour) and select the smooth soup function. Let the soup maker do its thing.
- Heat the oil in a large saucepan and then cook the onions until they have softened and begin to brown, about ten minutes.
- Add the sweet potato chunks and cook for a further 5-10 minutes.
- Add the ginger, garlic, chili, coconut milk and water and bring to the boil.
- Reduce the heat and cover, let it simmer for half an hour or so, until the sweet potato is cooked.
- Remove from the heat and let it cool for a minute or two and then place in a blender to blitz.
- Reheat if needed and serve.