sweet potato, ginger, garlic & coconut milk soup.
Dietary: Vegetarian, vegan option, gluten free & nut free
Total Time: 55 minutes
Cook Time: 30-45 minutes
Prep Time: 10 minutes
Serves: 4 people
Soup Ingredients:
4 medium sized sweet potatoes, washed and cut into cubes
3 tablespoons unsalted butter
1 large white onion, peeled and diced finely
2 leeks, roots and green leafy end removed, washed and sliced into half moons
4 large cloves of garlic, peeled and crushed
2 tablespoons minced ginger
3 large carrots, washed and cut into discs
1 litre liquid vegetable stock or stock of your choice
To Serve:
200ml - 400ml pure coconut milk from a can
Handful parsley, finely chopped
Freshly cracked black pepper
Sea salt
(optional) Crusty or toasted bread with butter
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In a large saucepan over a medium temperature. Heat the butter until melted and sizzling.
Saute the white onion and the leek in the butter until soft and translucent.
Add the crushed garlic and minced ginger, carrots and sweet potato.
Pour in the stock liquid and bring to a boil.
When the liquid is boiling, reduce the temperature down to a medium temperature again, place a lid over the saucepan and boil gently for 30 minutes - 45 minutes or until the sweet potato is soft.
Remove from the stove and allow to cool for 15 minutes before using a stick blender to blend the soup well until no lumps remain.
Drizzle the soup with the coconut milk once in serving bowls, garnish with chopped parsley, cracked black pepper and serve with crusty bread.
This soup can be stored in the fridge for up to 4 days in an airtight container.