Sweet Potato and Coconut Soup

With the blizzards, snow storms, sleet and rain that has plagued our lives in the UK this week, it only seems fitting that lunch should come in the form of a warming soup. This soup is speedy to make and keeps well (and freezes even better). Best served with some crusty bread, or some sourdough!

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Sweet Potato and Coconut Soup

Ingredients:

1 tbsp olive oil

1 red onion, diced

1-2 tsp Harrisa paste or curry paste (it’s also good with thai curry paste)

1 litre vegetable stock

1/2 can of coconut milk

handful of coriander, shredded roughly

750g sweet potatoes, peeled and grated.

Method:

1) Heat the olive oil in a large sauce pan, fry the onions for 2-3 minutes. Add in the harrisa paste and reduce the heat so the onions do not brown too quickly.

2) Add the grated sweet potatoes and mix thoroughly, fry for a further 2-3 minutes. Add the vegetable stock, increase the heat and bring to the boil, then simmer for 5 minutes until the sweet potato is tender.

3) Take off the heat, season and add the coconut milk, leave to cool slightly and blend until smooth.

4) Serve with a sprinkle of coriander.

Enjoy!

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Havent’ put a track up for a while, so here’s one (free of charge), crazy upbeat and video filmed in the desert, couldn’t be further away from the snow and slush of our icy streets.

 

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