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Sweet potato, coriander and coconut soup
Serves 4 Starters and mains
Ingredients
- 1-2tbsp coconut oil
- 3 banana shallots, peeled and finely sliced
- 400g carrots, finely sliced
- 400g sweet potato, peeled and cut into small cubes
- 2tbsp freshly grated ginger
- 2 garlic cloves, finely chopped to a paste
- 1tbsp ground coriander
- 1⁄4tsp cayenne pepper
- 700ml vegetable broth
- 400ml coconut milk
- 3⁄4tbsp salt, plus a pinch
- 3-4 kaffir lime leaves
- bunch of fresh coriander, roughly chopped
To serve
- hemp seeds
Method
Melt the coconut butter in a saucepan over a medium-low heat and sauté the shallots until transparent. Add the carrots, sweet potato, ginger, garlic, ground coriander, cayenne pepper and a pinch of salt.
Stir-fry for 3-4 minutes before adding the vegetable broth, coconut milk, rest of the salt and kaffir lime leaves. Let it simmer for 15 minutes or until the sweet potato is soft and tender.
Remove from the heat and discard the lime leaves. Add the fresh coriander and blend until silky smooth. Taste and adjust the seasoning with salt and pepper. Serve sprinkled with hemp seeds.
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