I’d like to think we are now reaching the end of soup season, as the temperatures start to move into the teens, but in all likelihood we’ve still got another 6 weeks or so of soup eating to go. This is good because I’ve recently discovered how great sweet potatoes are in soup. I thought they’d be thick and starchy but they’re actually the opposite. Sweet potato soup is silky and smooth, maybe from the sugar content, and a lovely vehicle for strong, spicy flavours.
I combined the potatoes with coconut milk, ginger and chilli to make soup that will carry you through until the weather improves, or until your next exotic holiday. After I’ve finished this post I am going to look at flights.
We served this soup with buttered bread and roasted veggies on the side (this amazing roasted broccoli) but I think it would be absolutely lovely with some piping hot homemade naan.
Sweet potato, ginger and coconut soup
Vegetarian and accidentally vegan!
4 large sweet potatoes – around 1kg, in 2cm cubes
1 large white onion, quartered
2 cloves of garlic, crushed
2 inch piece of ginger, grated
1 red chilli, roughly chopped
1.5 litres of vegetable stock
160ml of coconut milk (those mini cans)
2 tbsp of dark soy sauce
chopped ginger and chilli to serve (optional)
- Put a large saucepan on a moderate heat and add in a tablespoon of olive oil, when hot add in the sweet potato and onion.
- Fry for a few minutes until they get some colour and then add rest of the ingredients, except the coconut milk and soy sauce.
- Bring to the boil and then simmer on a low heat with the lid on until the potatoes are cooked.
- Blend and then stir in the coconut milk and soy sauce. Taste and add more soy, ginger or chilli as required.
- Serve! Any leftovers will keep in the fridge for 2-3 days and in the freezer for 3 months.