Tue, 12 January 2016
Twins David and Stephen Flynn from the Happy Pear were here to make a healthy and nutritious Sweet Potato, Coconut and Ginger Soup.
Sweet Potato, Coconut and Ginger Soup, (Serves 4 )
Ingredients
2 onions
3 cloves of garlic
2 carrots
1 a thumb-size piece of fresh ginger
1kg sweet potatoes
2 tablespoons oil
2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
juice of 1 limes
1.75 litres vegetable stock
1 x 400ml tin of coconut milk
Method
Peel and finely dice the onions and garlic, and finely chop the carrots.
Peel and grate the ginger.
Roughly chop the unpeeled sweet potatoes into 2cm pieces.
Pour the oil into a large family-size pan and put on a medium heat.
Add the onions and carrots and stir.
Cover with a lid, turn the heat to low, and cook gently for 10 minutes, stirring occasionally, until the onions are soft and translucent.
Add the garlic and ginger to the pan.
Cook for 2 minutes.
Add the sweet potatoes, then add the salt and black pepper and squeeze in the juice of the limes and stir mixing all well together.
Pour in the stock and coconut milk and turn up the heat.
Bring to the boil, then reduce to a simmer for 15 minutes.
Check that the sweet potato is soft and cooked through.
Remove the pan from the heat and blend the soup until smooth, using a stick blender.
If it seems a little thick, add a little water to reach the desired consistency.
Taste, and season with more salt and pepper if needed.
