Sweet potato and coconut soup
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Creamy and fragrant, this sweet potato and coconut soup is delicious!
10Mins Prep Time
40 Mins Cook Time
Skill Level
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Ingredients

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Cooking Instructions

  1. Bruise the cardamom pods and shake out the seeds, then roughly crush them with a pestle and mortar.
  2. Peel and chop the onion and sweet potato, peel and finely grate the ginger, then peel and crush the garlic.
  3. 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.
  4. Stir in the sweet potato, ginger, garlic and crushed cardamom seeds. Cook for 2 minutes, before adding the coconut milk.
  5. 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.
  6. 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.
  7. Ladle the soup into bowls, then serve with broken up pieces of poppadoms on the side if you like.