https://www.lifestylefood.com.au/recipes/4336/sweet-potato-cumin-and-coriander-soup

LifestyleFOOD.com.au

Mixing sweet and white potatoes gives a much sweeter soup. Most West Indian cooks don't measure the amount of coconut cream they would add so feel free to adjust the quantities to suit your own taste.

Ingredients

  • ½ onion

  • 1 lb carrots, diced

  • 3 yellow sweet potatoes, diced (one for the crisps)

  • 2 white potatoes

  • 1 tbsp cumin

  • Salt and pepper 

  • 1 tsp curry powder

  • 1 veg stock cube

  • a tbsp of brown sugar

  • 110ml coconut milk

  • a bunch of fresh coriander

  • 1 tbsp oil for frying

Method

  • 1.

    Peel all vegetables and dice.  Pan fry the onions, seasonings and diced veg, so they are all coated in the seasonings.

  • 2.

    Then add the vegetable stock, brown sugar and coconut milk. Cook until soft enough to pass a fork through. Then blend together with a hand blender until smooth. 

  • 3.

    While the soup is cooking, peel the remaining sweet potato and peel away shavings, fry these in a pan with some oil to make crisps to go on top of the soup. Add to the finished soup with the chopped coriander.

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