• 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

    Serves: 4 - 6
    Cooking Time: 30 mins

    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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