Fragrant sweet potato, lemongrass, coconut and lime soup
Although this soup is not flavored with curry spices, it has a rich eastern flavor more reminiscent of Thai cuisine, I’d recommend serving prior to a curry or for a summer lunch alongside some tabbouleh, hummus and warm pitta bread
Yield (serves): 6
Prep time: 10 minutes
Cooking time: 25 minutes
4 Large sweet potatoes
One stick Lemongrass
1 Red chilli
2 cloves Garlic
1 Onion (chopped)
1 ¼ cups (300 ml) Coconut milk
Juice and zest of one lime
1 tsp Olive oil
1 ¾ cups (400 ml) Vegetable stock
Seasoning to taste
Chopped coriander/cilantro to garnish
1. Finely chop the onion, chilli and garlic and gently cook in a heavy bottomed pan on a medium heat for 5 minutes until they are starting to soften
2. Peel and cut the sweet potatoes into 1 inch (2 1/2 cm) cubes and add to the pan.
3. Give the lemongrass a bash with a rolling pin to release the flavors and add to the pan to infuse.
4. Add the hot vegetable stock and coconut milk to the pan and bring to the boil, then reduce the heat and continue to simmer.
5. Continue to cook for 15 minutes until the vegetables are tender.
6. Remove from the heat and carefully remove the lemongrass stick.
7. Using a hand blender whiz the soup until it’s smooth and creamy.
8. Add the zest and juice of one lime and season to taste.
9. To serve the soup swirl some crème fraiche onto the top of the soup and sprinkle with chopped coriander/cilantro.
For an alternative to sweet potatoes, use 2 large butternut squash and the same method for this soup
If you can’t find coconut milk use the same amount of double/heavy cream
Old World: Pinot Blanc ( Alsace) Riesling Kabinet (Germany)
New World: Sauvignon Blanc-Semillon blend Casablanca (Chile)