The ginger adds a kick to this silky smooth soup and the addition of fresh coconut shavings gives it a marvellous contrasting crunch.
By Bernadette Le Roux
Photograph by Shane Powell
Sweet potato, ginger and coconut soup
Ingredients
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, seeded and finely sliced
- 15ml (1 tbsp) fresh ginger, grated
- 30ml (2 tbsp) butter
- 1 litre chicken stock
- 4 large red-fleshed sweet potatoes, cubed
- 30ml (2 tbsp) soy sauce
- 1 x 400g tin coconut cream
- salt and freshly ground black pepper, to taste
- fresh coconut, shaved, to garnish
- fresh coriander, to garnish
Instructions
1
Gently sauté the onion, garlic, chilli and ginger in the butter for about5 minutes.
2
Add the stock and sweet potato and simmer until the sweet potato is soft and tender, about 15 – 20 minutes.
3
Blend in a food processor, pour into a clean pot and stir in the soy sauce, coconut cream and seasoning.
4
Serve garnished with fresh coconut shavings and a few sprigs of coriander.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
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