Curried Sweet Potato and Coconut Soup
Ingredients
- ¼ cup olive oil plus 1/4 cup extra for blending optional
- 1 onion finely chopped
- 2 carrots medium size, finely grated
- 1 celery stick finely chopped
- 750 g sweet potato peeled and diced. I used Kara Purple. They are not purple, they are white fleshed
- 10 g finely grated fresh ginger
- 1 tsp salt black pepper, 1Tbls nutritional yeast
- 2 tsp of medium curry powder
- 1 tsp of ground cumin
- 1 tsp of ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp onion powder
- a few shakes of turmeric
- 1 tsp fresh chili
- 1 tin 400ml coconut milk
- 1 L of water
- squeeze of lemon and zest
- 2 Tbls macadamia nut butter or vegan cheese see vegan cheese (or sub with peanut butter, almond butter)
Garnish with black or white sesame seeds, coriander and chilli, olive oil - I used rocket flowers from my garden too
Instructions
- Heat pot on medium high heat and add¼ cup olive oil
- Now add the onion and cook for about 3 minutes until golden and translucent1 onion
- Next in go the carrots and celery. Cook for a further 2 minutes2 carrots, 1 celery stick finely chopped
- The sweet potatoes go in now along with the ginger, salt, pepper and nutritional yeast. (I use Bragg Nutritional Yeast). Stir all the vegetable together until evenly mixed together and the colour is still golden.750 g sweet potato, 10 g finely grated fresh ginger, 1 tsp salt
- Now add the next ingredients. It is important to coat the spices in the oil and bloom them to bring out their flavours. Add a little more olive oil here if you think that will help. The spices are what will give this soup the deep, robust flavour and colour. Stir for about 3 minutes . Do not let the spices catch on the bottom of the pot. If they burn the soup will be bitter. There is a fine line here between building the flavour and burning. Use your senses and you'll nail it2 tsp of medium curry powder, ¼ tsp onion powder, ¼ tsp ground ginger, ¼ tsp ground cinnamon, 1 tsp of ground cumin, 1 tsp of ground cardamom, a few shakes of turmeric, 1 tsp fresh chili
- The base of the soup is now ready for the liquids. Add them and turn down to a gentle bubble for about 30 minutes. Check to see that the sweet potato is soft. This will depend on the size of the cubes you cut them into. Cook for more time if you feel they are not soft enough to be purèed.1 tin 400ml coconut milk, 1 L of water
- Check the seasoning Taste Taste Taste. Grate in the zest and squeeze in about a Tbls lemon juice. Stir in the macadamia butter - I used my macadamia vegan cheese here. Use a stick blender and purèe until smooth and creamy. I add more olive oil too to get an extra creamy texture.squeeze of lemon and zest, 2 Tbls macadamia nut butter or vegan cheese
- Garnish with sesame seeds, coriander, chilli and olive oil
- This quantity will serve 8 starter portions or 4 generous portions for a light meal serve home made bread to slow people down from wanting more.😉
Notes
Tip
When you need to grate ginger, rather than cut off the 10g you need, weigh the whole piece of ginger. If the big piece weighs 27g, grate 10g off and weigh the ginger again until you are left with 17g. This is a great way to not GRATE your knuckles.
Coconut cream works very well in this soup too. For a lighter alternative try using my vegan corn cob stock
Almond butter is a great alternative to macadamia nut butter. Tahini is also a great pairing with sweet potato. You can use either if you don't have macadamia nut butter
Chilli is a tricky thing and too much can ruin a dish. If you are not a fan of it, leave it out. Or serve chopped fresh chilli on the side so people can add their own heat. The pleasure of eating this curried sweet potato soup is more a subtle tingle of heat not a dragon's breath heat