Sweet Potato Soup (SF)

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Sweet Potato Soup

 

 

2 lbs (450 g) sweet potatoes, peeled and chopped

2 teaspoons oil

1 - 2 tablespoons (3 - 6 tsp) grated ginger (to taste)

1 - 2 red chilies, chopped (to taste)

2 teaspoons cumin seeds

2 stalks lemongrass, finely chopped

-OR- 1 1/2 tbsp (4 1/2 tsp) lemon grass in a jar

2 cups vegetable stock

2 cups coconut milk

1 tablespoon (3 tsp) brown sugar

1/2 cup fresh coriander (cilantro)

 

 

1. Place sweet potato in a pot of boiling water and boil until

tender. (10-15 minutes) Drain and set aside.

 

2. Heat oil over medium heat in a saucepan.

 

3. Add ginger, cumin, chillies and lemon grass, cook for 3 minutes.

 

4. Place the sweet potato and spice mixture in a food processor or

blender and process with a little of the stock until smooth.

 

5. Place the mixture in a saucepan over medium heat.

 

6. Add remaining stock, coconut milk and brown sugar, stir until

soup is simmering and hot.

 

7. Stir through coriander and serve.

 

 

Serves 4.