Categories
 10Mins Prep Time |
 40 Mins Cook Time |
 Skill Level |
people
Ingredients
- 3 Green cardamom pods
- 1 Onion
- 600 grams Sweet potato
- 4 cm Piece of ginger
- 2 cloves garlic
- 2 tablespoons Groundnut oil
- 400 millilitres Tin of coconut milk
- 1 Lemon
Cooking Instructions
- Bruise the cardamom pods and shake out the seeds, then roughly crush them with a pestle and mortar.
- Peel and chop the onion and sweet potato, peel and finely grate the ginger, then peel and crush the garlic.
- Heat the oil in a large pan over a low heat. Add the onion and a small pinch of sea salt and cook for 10 minutes, or until soft and sweet, stirring often.
- Stir in the sweet potato, ginger, garlic and crushed cardamom seeds. Cook for 2 minutes, before adding the coconut milk.
- Let it simmer for 1 to 2 minutes, then stir in the stock. Cover with a lid, and leave to simmer gently for 15 minutes.
- Liquidise the soup with a stick blender until smooth, then season to taste with a pinch of salt and black pepper and a squeeze of lemon juice.
- Ladle the soup into bowls, then serve with broken up pieces of poppadoms on the side if you like.