Yummy recipe for Curried Sweet Potato Soup – serve at your next dinner party

1 medium onion (about 1 cup), finely chopped
2 tsp vegetable oil or coconut oil (my new fave)
1 tbs fresh ginger, finely chopped
1 fat clove of garlic, finely chopped
1-2 tsp all-purpose curry paste (I used Packo curry paste which I found at Checkers. How much you use depends on how much heat you like.)
800g peeled, diced orange sweet potatoes
3 cups boiling water
1 cube chicken stock
4 tbs coconut milk
juice of one small lime
black pepper and salt to taste
6 poppadoms, cut into 4mm-wide strips
vegetable oil for deep frying

fresh coconut shavings
fresh coriander

How to
Fry the onion in the vegetable or coconut oil until soft and translucent. Add the garlic, ginger and curry paste and fry for two minutes. Add the sweet potatoes, water and stock cube. Cover, lower the heat and boil for 20 minutes or until sweet potatoes are cooked through and soft.

Remove from the heat and liquidise with a stick blender or in a liquidiser. Check consistency, if it’s too thick at this stage, add some more water. Stir in the coconut milk and set aside.

Heat vegetable oil in a saucepan (you need at least 2cm oil) and drop the poppadom strips into the hot oil a few at a time. These will cook pretty much instantly – in 2-3 seconds (I kid you not). Lift and drain on kitchen paper to get rid of excess oil. As they cool they will crisp up beautifully.

Heat the soup through and stir in the juice of one lime. Taste and add salt (if needed) and freshly ground black pepper. Serve with the poppadom ribbons, lime wedges for guests to add an extra bit of zing to their soup (it really transforms it), coconut shavings and coriander.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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