Sweet Potato coconut soup

 



INGREDIENTS

• 3 large sweet potatoes, sliced and peeled
• 2 onions, finely sliced
• 1 carrot
• 4 large cloves of garlic
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground turmeric
• 1 tsp cayenne pepper / chili powder
• 1 tsp mace
• 1 tsp cinnamon powder
• 1 400ml tin coconut milk
• Juice of 1 lemon
• 1 tbsp tomato paste
• 2 tbsp mango chutney
• Salt, pepper and olive oil

Method:

1. Bake the peeled and sliced sweet potatoes, along with the whole garlic cloves in the oven for 30 minutes, sprinkle the chucks with oil, salt and pepper. Meanwhile, fry the onions, ground coriander, cumin, paprika, turmeric, cinnamon powder, mace and cayenne pepper in a little olive oil. Once the sweet potato is cooked through blend it, together with the onions and garlic, until smooth.

2. Return the puree to the saucepan, add the coconut milk, lemon juice, tomato puree and a cup of water. Bring to the boil, season to taste and serve.

Adapted from: Goan Spiced Sweet Potato Soup