Coconut, sweet potato and spinach soup is spicy with a slight bite and Asian flavours. This recipe is ideal for vegetarians as it contains no meat products except butter whch can be substituted with vegetable oil.
30 ml butter OR vegetable oil
500 g sweet potatoes, cut into 1.5 cm cubes
1 onion, chopped
2 cloves garlic, crushed
5 ml grated fresh ginger
15 ml curry paste
250 ml coconut milk
juice of 1 lime
3 ml dried crushed chillies
750 ml fresh spinach, shredded
freshly ground black pepper
Melt the butter in a saucepan and fry the sweet potatoes, onion, garlic, ginger and curry paste for 5 minutes or until lightly golden.
Add the stock, coconut milk, lime juice and chilli.
Bring to the boil, cover and simmer for 15 minutes or until the sweet potatoes are tender.
Leave the soup to cool a little, then purée half of it with a hand blender.
Return the purée to the pan, add the spinach and cook for 1 to 2 minutes, until the spinach has just wilted and the soup has heated through.
Season to taste with salt and pepper.
Garnish with ground black pepper and serve with crispy French bread.
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