Curried sweet potato soup
This is a warming soup for a cold evening, the heat of the spices softened by the sweetness of the coconut milk and lime.
Servs 4
Method
Heat the oil in a saucepan over a medium-low heat. Add the onions and sauté for about 10 minutes, until soft and translucent. Add the garlic, ginger, chillies, garam masala and curry powder, and stir for a minute.
Tip in the sweet potatoes and stir until they’re well coated in the spices. Add some salt and pepper and pour in the stock. Increase the heat and bring to a simmer. Cook gently until the sweet potatoes are very tender – about 15 minutes.
Remove the soup from the heat, cool slightly and then purée in a blender or food processor, or with a stick blender, until very smooth. Return to the pan, stir in the coconut milk and warm through gently.
Take off the heat and add the coriander and lime juice. Taste and adjust the seasoning if necessary. Serve the soup topped with a good dollop of yoghurt, if you like, and scatter over some torn coriander.
Finish with a little black pepper.
Ingredients
- 2 tablespoons olive or rapeseed oil
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 4–5cm piece of ginger, peeled and grated
- 1–2 red chillies, to taste, de-seeded and finely chopped
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 3 sweet potatoes (about 700g), peeled and cut into 2cm dice
- 1 litre vegetable stock
- 400ml tin coconut milk
- A small handful of coriander, roughly chopped
- Juice of 1–2 limes (a good tablespoonful)
- Sea salt and freshly ground black pepper
To finish
- A few tablespoons plain (full-fat) yoghurt (optional)
- A small handful of coriander, roughly torn
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Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
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